2-½cupsfresh corn kernels(stripped from 3-4 cobs; I use bicolor)
1garlic clove, minced
1cuphalved cherry tomatoes
1-½cupslima beans, cooked according to package directions
¼cupchopped fresh basil
2tablespoonschopped fresh parsley
kosher salt and freshly-ground black pepper
Instructions
Heat olive oil in a large nonstick skillet (I use cast iron). Add shallot and corn to the pan. Season with ½ teaspoon each kosher salt and ¼ teaspoon black pepper. Cook, stirring, until tender, about 7-8 minutes.
Add garlic and cherry tomatoes and cook until garlic is fragrant and tomatoes are slightly softened, about 2-3 minutes. Remove from heat and stir in cooked lima beans, fresh basil, and parsley.
Season to taste with additional salt and pepper. Serve hot, warm, or at room temperature.
Notes
To easily strip corn cobs, place the tapered end of a shucked ear of corn into the center of a Bundt pan. Use a sharp knife to carefully shave kernels from the cob from top to bottom. The kernels will collect in the pan.