Extra-virgin olive oil and butter
2 shallots, chopped
Coarse kosher salt
2 1/4 cups corn kernels cut from 4-6 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
6 small handfuls of beans per person, plus a little extra – chopped into ½ inch pieces
Heat oil and butter in heavy large skillet over medium heat, enough to coat the bottom of you pan. Add green beans and shallots onion and season with salt and pepper. Sauté for a few minutes, add your corn, season again. Sauté for another few minutes. Here’s the trick, add some water. That will help cook the beans and corn through. Reduce heat to medium-low, cover, and simmer until corn and beans are tender about 5 minutes, stirring occasionally. Taste for doneness and seasoning. Do not let sit too long or it loses its green color. Stir in any fresh tender herbs at the last minute.
Serves 4-6
You can also render some bacon and cook the vegetables in the drippings instead of the olive oil and bacon, add chopped bacon at the end.
