Adapted from Martha Stewart
Preparation Time: 20 minutes
3 ears of corn, husked
Coarse salt and freshly ground pepper
1/2 pound green beans, trimmed and cut into 1/2-inch pieces
1 1/2 tablespoons unsalted butter
1/2 bunch scallions, cut into 1/4-inch pieces
1/4 teaspoon celery seeds
1/3 teaspoon paprika
Carefully slice kernels from corn using sharp knife. Bring a large pot of water to a boil, and season with salt. Cook beans until crisp tender, about 3 minutes; remove using wire-mesh skimmer, and spread out on 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 1/2 teaspoon salt and cook until heated through, 3 to 5 minutes. Season with salt and pepper, and cook until heated through, about 2 minutes.