Local corn has arrived and when combined with creamy white beans and fresh parsley it makes for a wonderfully fresh alternative to any meal.

Serves 4

1 Tbsp oil

1 Tbsp butter

1 white onion, sliced thinly

2 cloves garlic, sliced thinly

2 cobs fresh corn, kernels removed

1 420g tin butter beans or cannellini, drained, rinsed and drained again

1 green mild chilli, deseeded and sliced thinly

½ stock cube, veg or chicken

Salt and freshly ground pepper

Handful fresh parsley (I like flat leaf) roughly cut

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 cook for 2 minutes.  Add the drained beans, 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.