|Unsalted butter/Margarine||1 Tablespoon|
|Onion||1 Small, finely chopped for 1/2 cup|
|Shelled baby lima beans/1 package (10 ounces) frozen lima beans||2 Cup (32 tbs)|
|Chicken stock/Low- sodium chicken broth||1 Cup (16 tbs)|
|White pepper||1 Pinch|
|Fresh corn kernels/1 package (10 ounces) frozen corn kernels||2 Cup (32 tbs)|
|Evaporated skim milk/Half and half||1⁄4 Cup (4 tbs)|
1. In a large saucepan, melt the butter over moderate heat. Stir in the onion and saute for 5 minutes or until tender. Add the lima beans, stock, sugar, salt, and pepper; bring to a boil.
2. Lower the heat and simmer uncovered for 10 minutes. Stir in the corn and simmer 5 minutes longer (only 3 minutes for frozen corn) or until tender.
3. In a cup, whisk the milk with the cornstarch and add to the saucepan. Return to a boil and cook for 2 minutes or until slightly thickened. Serve hot with Country Style Ribs.