Summer Succotash

3 Tb unsalted butter

1 small leek (white and green parts), thinly sliced

4 ounces green beans, cut into ½ inch pieces (1 cup)

3 cups fresh corn kernels (from 6 ears)

Melt butter in a large skillet over medium heat. Add the leek and cook until softened, about 3 minutes. Add the green beans and 3 tablespoons of water. Increase heat to medium-high and cook for 3 minutes. Add the corn and the remaining season with salt and pepper. Cook until tender, about 5 minutes.

Serves 4.