- 6 ears of Sweet Corn
- 2 cups of Green Beans cut into 1" pieces
- 1 tablespoon minced Shallots
- 1 cup heavy cream
- 1 tablespoon fresh Dill, finely chopped
- Freshly ground pepper
Combine the Corn, Beans, Shallots and cream in a heavy skillet with a tightly fitting lid. Cook, covered, over medium heat for 5 minutes until vegetables are tender and the cream has started to thicken. Remove the cover and cook for several minutes more, stirring constantly, to further thicken the cream. Stir in the Dill and add salt and pepper to taste. Serves 4 to 6.