New-Wave Succotash

No lima beans in this one! From the Akron Beacon Journal.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1⁄2 lb fresh green beans
• 4  slices bacon
• 5  ears corn
• 1  medium tomatoes
• 1  tablespoon butter
• 3  fresh sage leaves, minced
• 1  teaspoon  minced fresh thyme
•  salt and pepper

Directions

1. Wash and trim beans and cut on the bias into 1 1/2-inch lengths.
2. Bring 1-inch of water to boil in a large nonstick skillet.
3. Add beans, cover and cook for 4 minutes, until bright green and almost tender.
4. Drain and set beans aside.
5. In same skillet, cook bacon until crisp.
6. Drain on paper towels and crumble.
7. Drain off all but 1 T grease in skillet.
8. While bacon cooks, cut corn off cob.
9. Cut tomato in half horizontally and gently squeeze out seeds and pulp; dice.
10. Heat butter in the same skillet with bacon grease over high heat.
11. Stir-fry corn, beans, and tomato until corn is cooked, about 4 minutes.
12. Stir in sage, thyme, salt, and pepper.