Indiana Succotash

Recipe from Martha Stewart Living

6 ears of corn, husked
Court salt and freshly ground black pepper
1 lb green beans, trimmed and cut into 1/2-inch pieces
3 T unsalted butter
1 bunch scallions, cut into 1/4-inch pieces
1/2 t celery seeds
3/4 t paprika
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Carefully slice kernels from corn using a sharp knife.

Bring a large pot of water to a boil, and season with 1 T salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire mesh skimmer, and spread onto a baking sheet or plate to cool.

Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 t salt, and cook until heated through, 3-5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.