*Affiliate disclosure

I don’t like cooking over a hot stove in the summer, but I do love a good vegetarian, sweet corn dish.

You’ll notice that I don’t cook this dish long, nor do I add the garlic to the pan before the other ingredients because I don’t want to overcook it and have it go bitter. I want the soft, aromatic flavor of garlic to penetrate the dish, but not be sharp. I like to use fava beans before they go out of season in late spring or early summer. But you can also use lima beans, or organic edamame for this dish. To bulk it up as a main dish, I’ll even add arugula or another seasonal green when I want to eat this on its own. Look for organic corn (and edamame if using) at your local grocer or farmers market if avoiding GMOs is important to you.

If you are in need of some more summer recipes, try this Whole Grilled Chipotle Chicken recipe or Grilled Artichokes with Gremolata, while having some fun adulting with these Boozy Popsicles with Raspberries and Mint

Made In 3 quart saucier is designed for a lifetime of use.

Made In 3 quart saucier is designed for a lifetime of use.

Tools of the trade: We use, and recommend, the beautiful three quart saucier from Made In. Built to last hardly begins to describe it. With 5-ply construction, this piece is both durable and well-designed. You'll notice how evenly it cooks, and we love the rounded sides because they help prevent food from sticking (you'll find yourself using this saucepan for everything from these ragouts to risotto).

Ingredients

  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 5 cloves of garlic smashed chopped fine
  • 3 ears of organic corn
  • 3/4 of a basket or about 20 cherry tomatoes halved
  • 1/2 cup of lima beans, fava beans or organic edamame
  • 10+ leaves large basil roughly chopped
  • 1/4 cup pecorino cheese

Preparation

  1. In a medium saucier of boiling water, cook beans until just bright green and tender (this usually happens when they start to float), 2-4 minutes. Drain immediately and plunge into an ice water bath to stop cooking.
  2. Heat olive oil and butter over medium heat in a large sauté pan.
  3. Meanwhile, remove corn from the cob by using a large knife and cutting down the cob until corn kernels are removed. Using your fingers, gently break up any large bunches of kernels.
  4. When the pan is heated through, add the garlic, corn, cherry tomatoes and lima beans and sauté 2-3 minutes and salt and pepper to taste. Add chopped basil and sauté another 30 seconds to a minute. Toss with pecorino cheese, taste and adjust seasonings if necessary. Serve immediately.

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