This recipe originally appeared in the cookbook What Mrs. Fisher Knows About Old Southern Cooking by Abby Fisher. I enjoy using recipes that involve fresh corn and this one worked out well if I must say myself, and I must!
5 ears of fresh corn (corn removed from the cob)
1 15.5 oz can of butter beans (drained)
1 medium tomatoes (diced)
1 medium onion (diced)
3 cloves of garlic (minced)
2 tablespoons fresh thyme
2 tablespoons extra virgin olive oil
1 1/2 teaspoons smoked paprika
1 1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
Additional salt and pepper to taste
Warm olive oil over medium heat. Sauté onions in olive oil until soft. Add garlic and thyme and sauté for a minute. Combine the corn, smoked paprika, sea salt, and pepper in the pot and allow to cook for 10 minutes. Add the diced tomatoes and allow to cook for another 10 minutes. Add the butter beans and lower the temperature to simmer for another 10-15 minutes. Add additional salt and pepper to taste and then serve.