Instructions: To remove the corn kernels, youll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 6 cups of kernels.

Fill a large bowl with ice and water; set aside. Place a medium saucepan filled with 4 cups water over medium-high heat; bring to a boil. Place green beans in boiling water; cook until they change from light to dark green, about 2 minutes. Drain, and put in ice bath until cold; drain again, and set aside.

Heat oil in a large skillet over medium heat. Add onion slices; cook, stirring, until they begin to caramelize, about 5 minutes. Add garlic and thyme; cook 1 minute more. Add reserved corn, salt, and pepper. Cook, stirring, until corn starts to caramelize, 5 minutes more. Add reserved beans, and cook until just warm, 2 to 3 minutes more.

Remove from heat. Toss with fresh lime juice, garnish with radish slices, drizzle with olive oil, and serve.

This recipe yields 4 servings.

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