Sweet corn and lima beans simmer together with diced onion and red bell pepper until everything turns tender and just starting to caramelize at the edges. Smoked paprika and a hit of cayenne give the whole skillet a warm, smoky depth, while garlic keeps things savory and fragrant. Fresh parsley and thyme stirred in at the end brighten every bite and make it taste like a dish straight off a summer table. It's a colorful, veggie-forward side that comes together in one pan with minimal fuss. This version is a solid fit for a plant-based spread, and it's hearty enough to serve as a light main alongside grains or greens.
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Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of drippings in the skillet.
Add the onion and red bell pepper to the skillet over medium heat and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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