2 cups fresh shelled butter or lima beans
2 large ears fresh corn (about 2 cups)
2 tablespoons unsalted butter
Freshly ground black pepper
¼ cup heavy cream
Place butter beans in large saucepan. Cover with water; add about 1 teaspoon kosher salt. Bring to boiling. Skim surface until clear. Cook, partially covered, 30 to 40 minutes, until tender. Strain beans into sieve. Set aside.
Shuck corn. Using clean terry cloth kitchen towel gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
In large skillet heat butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minutes. Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook corn and beans.
Add cream and ham. Cook just until heated through and slightly reduced. Season to taste. Makes 8 (1/2 cup) servings.
If fresh beans are not available, substitute 2 cups frozen baby lima beans. Cook beans according to package directions.