1 Hot boiled corn, cut from the cob (equal parts with beans)
1 Hot boiled shelled beans (equal parts with corn)
1 Butter, to taste
1 Salt, to taste
Instructions
1. Boil fresh corn ears until tender, 8-12 minutes, until kernels are bright yellow and yield easily when pierced with a fingernail. Cut kernels from the cob.
2. Separately boil fresh shelled beans (such as lima or shell beans) until tender, 15-25 minutes, until a bean crushes easily between two fingers with no chalky center.
3. Combine equal volumes of the hot corn kernels and hot cooked beans in a heavy saucepan over low heat.
4. Season with butter and salt to taste, stirring gently to coat. Reheat the mixture over low heat, 3-5 minutes, stirring occasionally, until steaming throughout and heated to at least 165°F (74°C) at the center.
5. Serve immediately.
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