This sounds simple (it is) but with fresh produce, it's more than the sum of its parts. We couldn't stop eating it.

Sauteed corn and green bean succotash

Salt and pepper, to taste
1/2 pound Romano beans or green beans, ends trimmed, beans cut into 1-inch pieces
2 tablespoons olive oil
4 ears corn, shucked, kernels sliced off with a paring knife
1 large red onion, cut in 1/2-inch dice
3 scallions, trimmed and thinly sliced (keep white and green parts separate)
3 tablespoons chopped fresh parsley
1 tablespoon unsalted butter, cut into pieces

Cook the beans in boiling water for 2 minutes or until they are bright green and just tender. Drain and cool under running water.

In a large skillet over medium heat, heat the oil. Add the corn and onion, sprinkle generously with salt, and cook, stirring occasionally, for 3 minutes or until the corn turns opaque and the onion starts to soften.

Add the beans and white scallions. Cook, stirring, for 2 minutes or until they start to brown.

Stir in the parsley, green scallions, butter, and a generous sprinkle of salt and pepper. Toss until the butter melts.

It orginally came from Boston chef Tony Rosenfeld.