Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced (about 1.5 cups)
– 4 cloves garlic, minced
– ½ teaspoon salt
– ¼ teaspoon pepper (adjust to taste)
– ¼ teaspoon red pepper flakes (optional and adjustable)
– 4 ears sweet corn, shucked to yield 3 to 4 cups kernels
– 30 ounces white beans (such as Great Northern, cannellini, or navy beans, drained and rinsed)
– 1 cup vegetable broth (can substitute with chicken broth or corn stock)
– 2 tablespoons lemon juice (about half a large lemon, or substitute with white wine vinegar)
– ¼ cup whole milk (can be substituted with half and half, heavy cream, or plant-based milk for a dairy-free version)
– ¾ cup freshly grated parmesan cheese (vegetarian alternatives can be used)
– ¼ cup chopped fresh basil (parsley or thyme can be used as a substitute)
Instructions
1-Warm the 2 tablespoons of olive oil in a large skillet over medium heat and cook the diced onion for 3 to 5 minutes until softened.
2-Add the minced garlic, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon red pepper flakes, cooking for 1 to 2 minutes until fragrant.
3-Stir in the corn kernels, white beans, vegetable broth, and lemon juice, bringing the mixture to a boil.
4-Reduce heat to medium and cook, stirring often, until the mixture thickens, about 10 to 15 minutes.
5-In the last few minutes, add the milk and mash some beans if you want a thicker texture.
6-Remove from heat and stir in the parmesan cheese and fresh basil. Serve alone or with bread, pasta, or whole grains.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌽 For best flavor, use fresh corn; frozen or canned (rinsed) works as well.
🧄 Fresh garlic is preferred, but garlic powder or dried minced garlic can substitute.
🥛 Easily adapt for dietary needs by omitting red pepper flakes, using plant-based milk, or omitting cheese for dairy-free options.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove-top
- Cuisine: American
- Diet: Vegetarian (can be made dairy-free)
Nutrition
- Serving Size: 2 cups
- Calories: 491 kcal
- Sugar: 8 g
- Sodium: 786 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 13 g
- Protein: 25 g
- Cholesterol: 18 mg