Adapted from a recipe in the Green Guide

Serves 6 as a side dish.

1-1/2 pounds fresh shell beans
3 tablespoons extra-virgin olive oil
1 onion, minced
2 medium ears corn, husks and silk removed
12 cherry tomatoes, halved
8 large fresh basil leaves, thinly sliced
Freshly ground black pepper

Bring about 1 quart water to a boil in a medium saucepan. Shell the beans. There should be about 1-1/2 cups. Add the beans to the boiling water and cook for 15-20 minutes or until tender 
Heat 2 tablespoons of the oil in a large skillet over medium heat until shimmering. Add the onion and cook until softened, about 2 minutes. Cut or break the ears of corn in half crosswise, stand them on end on a cutting board, and slice all the kernels with the knife. You should have about 1-1/3 cups.

Heat the remaining 1 tablespoon oil in the empty skillet. Add the corn and cook, stirring often, until it just begins to brown in spots, about 2 minutes. Add the tomatoes and shell beans and cook until just heated through, about 1 minute. Add the onion and basil and cook, stirring constantly, until hot, about 1 minute. Adjust the seasonings, adding salt and pepper to taste. Serve hot, warm or at room temperature.

From Red Fire Farm