Big Bowl of Summer Corn Salad

Makes 6 to 8 servings

We revel in the bounty of the corn crop in Southern Illinois, and this fresh, bright corn salad filled with vegetables is a healthy crowd pleaser. Fresh lima beans are difficult to find, but use them if they’re available.

• 2 tablespoons extra virgin olive oil
• ½ cup chopped red onion
• ½ small orange pepper, chopped
• ½ small red pepper, chopped
• ½ small yellow pepper, chopped
• 2 tablespoons unsalted butter
• Kernels sliced from 6 ears fresh corn (3 to 4 cups)
• ½ cup shelled baby lima beans (fresh or frozen)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh flat-leaf parsley

Heat the olive oil in a medium saucepan and add the onion. Cook, stirring, for several minutes, until the onion begins to soften. Add the peppers and cook, stirring, for 3 to 4 minutes, until slightly tender. Add the butter. When the butter is melted, stir in the corn, lima beans, salt, and pepper. Cook, stirring constantly, for 3 to 4 minutes, just until warmed through. Season to taste with salt and pepper. Remove from the heat and gently stir in the basil, chives, and parsley. Taste and adjust the seasoning as needed. Serve hot or cold. It’s best served the same day.