Instructions: Heat a grill pan over high heat. Place corn on grill pan, and grill, turning occasionally, until well browned on all sides, about 3 minutes. Remove from grill pan and set aside. When cool enough to handle, shuck the corn and cut the kernels from the cobs.

Heat butter in a medium saute pan over medium heat. Add shallots and cooked until translucent, about 3 minutes. Add corn, and cook, stirring occasionally, for 5 minutes. Add fava beans and cherry tomatoes. Stir until completely coated with butter. Season with salt and pepper. Stir in parsley. Serve immediately or let cool at room temperature. Store, covered, in the refrigerator for up to a few hours. Reheat in a saucepan over medium-low heat until warmed through.

This recipe yields 4 servings.

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