Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

A taste of summer in the south.


  1. Place beans in large saucepan. Cover with water; add about 1 tsp salt. Bring to boiling. Skim surface till clear. Cook, partially covered, 30 to 40 minute till tender. Strain beans into sieve. Set aside.
  2. Shuck corn: using clean kitchen towel, gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
  3. In large skillet, heat butter over medium high heat till melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minute Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook the corn and beans.
  4. Add cream (and ham). Cook just till heated through and slightly reduced. Season to taste.
  5. Note: OK to use frozen veggies when fresh not in season.