In this fresh corn salad, tomatoes pair with corn and fresh herbs, putting the dish somewhere between a light stew and a hearty salad.
3 tablespoons extra-virgin olive oil
1 small onion, diced
1/2 large red bell pepper, diced
1 tablespoon minced garlic
4 cups fresh corn kernels, cut from 4 to 5 large ears
2 cups halved cherry tomatoes
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
1 cup reduced-sodium chicken stock
1 cup lima beans, edamame, or shelled and cooked fava beans
2 cups chopped green beans (2-inch lengths)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
Garnish: basil flowers (optional
Set a large skillet over medium-high heat. Add the olive oil; then add the onion, bell pepper, and garlic, and cook, stirring, 3 minutes.
Add the corn, tomatoes, and paprika. Season with salt and pepper to taste. Cook 3 more minutes.
Add the chicken stock and simmer 8 minutes.
Add the lima beans (or edamame or fava beans); then add the green beans and all the herbs.
Check the seasoning and add more salt or pepper to taste.
Cook 3 minutes; then serve hot or at room temperature.
Garnish with basil flowers if you like.