This is the real deal–the way it’s made here on the Eastern Shore of Maryland – just local beans and corn in their Delmarva best.
- 2 ears corn (as fresh as possible)
- 1 cup baby lima beans or 1 cup fresh fava beans, shelled and peeled
- 3 tablespoons unsalted butter
- 1⁄2 lemon, juice of
- fresh ground black pepper, to taste
Put the beans in a saucepan and add water just to cover and lightly salt the water.
Bring to a boil, cover, and simmer until the beans are barely tender about 12 to 18 minutes.
Shuck the fresh corn.
Using a chef’s knife held at the diagonal, scrape the kernels off the two ears of corn.
Add the corn to the beans and simmer for ten more minutes.
Remove from heat, season with butter, lemon juice, salt and pepper.