Chef John Ash
This traditional mixture of corn and beans is a real harbinger of summer.
2 cups green and/or yellow wax beans cut on the diagonal into 1-inch pieces
2 Tbsp extra virgin olive oil
2 Tbsp butter
1 cup chopped red onion
1 medium red bell pepper
1 medium poblano pepper
2 cups diced zucchini or other summer squash
2 cups fresh corn kernels
¾ cup or so chicken or corn stock
½ cup crème fraiche
salt and freshly ground black pepper
3 Tbsp chopped fresh basil, parsley, tarragon or whatever herb you like
Blanch the beans in boiling salted water until crisp tender. Drain and run under cold water to stop the cooking.
Heat the oil and butter in a large skillet over moderately high heat. Add the onion and peppers and cook for a minute or two or until just beginning to soften. Stir in squash and corn and cook for another minute or two, stirring. Add the stock and crème fraiche and cook until vegetables are crisp tender and liquid has reduced to a creamy consistency.
Season to your taste with salt and pepper and stir in basil just before serving.