Method

• Heat a medium sized heavy based fry pan up to a moderate heat with the oil and butter
• Once the butter has melted add the onion and cook until softens and sweetens (4 minutes)
• Whilst the onion is cooking, peel the corn and with a large knife run the blade away from you down the cob of corn
• This can get messy as the corn is so juicy (I often clear out my sink and place a bowl in it and do it over that)
• Once you have removed the kernels off the cob add them to the pan with the onions, add the garlic and chilli (deseeded and sliced thinly), and cook for 2 minutes
• Add the beans – drain, rinse, and drain again, and ½ cup of either water or stock
• Stir to combine and season well
• Turn down the heat and let it bubble away to thicken and for the flavours to mature
• Add the parsley and cook for a minute more, taste and adjust if necessary
• It goes well with grilled chicken, pork chops or fish or quite simply a good green salad