Modern Succotash

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1 (15-ounce) can butter beans, 2 tablespoons liquid reserved, rinsed

2 teaspoons lemon juice

3 tablespoons unsalted butter

1 small onion, chopped fine

½ red bell pepper, cut into ¼-inch pieces

Salt and pepper

2 garlic cloves, minced

Pinch cayenne pepper

4 ears corn, kernels cut from cobs (3 cups)

2 tablespoons minced fresh parsley

note: BEFORE YOU BEGIN

Do not use frozen or canned corn in this dish.

Directions at americastestkitchen.com

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