8 cups water 2 tsp. salt, divided 5 ears fresh corn 2 tablespoons olive oil 1/2 cup chopped green onion 1 chopped red pepper 1 garlic clove, finely chopped 1/2 tsp. chopped fresh thyme 1 (15.75–oz.) can lima beans, drained 1/2 tsp. ground black pepper

In a large pot, bring water and 1–1/2 teaspoons salt to a boil over medium–high heat. Add corn and cook for approximately 10 minutes or until tender. Drain and cool corn. Cut corn from cob and set aside.

In a large skillet, heat olive oil over medium heat. Add green onion, red pepper, garlic, and thyme; cook for approximately five minutes or until tender. Add corn to pan and cook for five minutes. Add lima beans and cook for an additional five minutes. Stir in remaining 1/2 teaspoon salt and black pepper.