warm corn salad with green beans, radishes, and fresh thyme

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garlic corn green beans red onion red radishes

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contributed by Sherrill Smith Collins

I love this recipe, most all of the ingredients come straight from our farmers market.  At some point, while following my favorite cooking blogs, I came upon this recipe at http://www.orangette.blogspot.com

6 ears corn (about 6 cups kernels)
½ lb green beans, trimmed
2 tbs olive oil, plus more for drizzling
1 large red onion, thinly sliced
1 large clove garlic, finely chopped
1 tbs fresh thyme leaves
salt, to taste
pepper, to taste
juice of 2 fresh limes
1 bunch red radishes, thinly sliced

1.  Using a large chef’s knife, cut the kernels from the corn into a medium bowl; set aside.
2.  Place a medium saucepan filled with 4 cups salted water over medium-high heat, and bring it to a boil. Place the green beans in the boiling water, and cook them until their color changes from light green to a deeper, darker green, about 2 minutes. Drain them, and rinse them under cold water until cool. Cut them into 2- to 3-inch lengths; set aside.
3.  Heat the oil in a large skillet over medium heat. Add the onion slices and cook, stirring, until they begin to caramelize slightly, about 5 minutes. [Do not overcook; you don’t want them to fall apart.] Add the garlic and thyme, and cook 1 minute more.
4.  Add the reserved corn, the salt, and the pepper. Cook, stirring, until the corn is hot, about 4-5 minutes. Add the reserved beans, and cook until just warm, about 2 minutes more.
5.  Remove the skillet from the heat. Toss the corn salad with fresh lime juice, and garnish it with radish slices. Drizzle with a bit of olive oil, if you like, and serve.

Yield: 4-6 servings