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Ingredients
  • 4 ears corn, shucked
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced Spanish onion
  • 1 clove garlic, minced
  • 2 cups fresh or defrosted frozen lima beans
  • 2 cups diced heirloom tomatoes
  • 1 ½ tablespoons butter, at room temperature
  • 1 ½ tablespoons mayonnaise
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh basil, cut into chiffonade
  • 2 tablespoons grated Pecorino-Romano cheese
  •  
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh mint, cut into chiffonade
  • 1 teaspoon smoked paprika
Steps
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