You can embellish this dish with tomatoes and tarragon butter sauce.
- 10 ears shucked corn
- 3 Tbsp. butter
- 1⁄2 chopped, peeled small yellow onion
- 1 cup fresh or frozen lima beans
- 1⁄2 cup heavy cream
- Salt and freshly ground black pepper
Scrape kernels from 6 ears shucked corn into a bowl with a corn slitter or tines of a fork, then scrape cob with back of slitter or side of fork to release meat and corn milk. Add kernels from 4 more ears shucked corn to bowl and set aside.
Melt butter in a medium pot over medium heat. Add onion and cook until soft (not browned), about 10 minutes.
Add reserved corn, lima beans, and heavy cream. Season to taste with salt and freshly ground black pepper and cook, stirring often, until mixture thickens slightly, about 15 minutes.