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© Meredith Corporation. All rights reserved. Used with permission.
Place butter beans (or lima beans) in a large saucepan. Cover with water; add 1/4 teaspoon salt. Bring to a boil. Skim surface until clear. Cook, partially covered, for 30 to 40 minutes, until tender. Drain beans and set aside.
Shuck corn. Using a clean terry-cloth kitchen towel, gently rub the corn to remove silks. Using a sharp knife, cut corn kernels from the cobs. You should have about 2 cups kernels.
In a large skillet, heat butter over medium-high heat until melted and foaming. Add corn, the remaining 1/8 teaspoon salt and the pepper, stirring to coat corn in butter. Cook for 1 to 2 minutes. Add beans. Cook 1 minute more, taking care not to overcook corn and beans.
Add half-and-half (or cream) and ham. Cook just until heated through and slightly reduced.