Succotash

• 4 cups fresh corn (about 6 to 8 ears)
• 2 cups small, shelled fresh lima beans
• 2 cups fresh string beans, cut into 1-inch pieces
• pound unsalted butter
• 13 pound bacon cut into 1/2-inch pieces (optional)
• 4 scallions, trimmed
• 2 to 3 tablespoons heavy cream

1. Husk the corn and remove all the silk.
2. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob.
3. With a small spoon, scrape the pulp from the cobs into a mixing bowl.
4. Add the kernels and reserve.
5. In a medium-sized pot of lightly salted boiling water, blanch the lima beans until they are almost tender, then cool under cold water.
6. Reserve and repeat the process with the string beans.
7. In a large heavy saucepan, melt the butter over medium heat.
8. Add the the butter over medium heat.
9. Add the corn and its juices, and cook for 10 minutes, stirring often.
10. Place the bacon pieces in a small skillet and render over medium heat until golden.
11. Drain on paper towels and reserve.
12. Slice the scallions into half-inch pieces, including some of the green, and set aside.
13. Add both types of beans to the corn and cook for another 10 minutes, stirring often.
14. After five minutes, add the scallions and fold in the cream to loosen the mixture.
15. Fold in the bacon pieces and spoon the succotash into a warm serving bowl.
16. Serve immediately.

fresh corn, beans, fresh string beans, butter, bacon, scallions, heavy cream

Taken from cooking.nytimes.com/recipes/4225 (may not work)