Best of summer salad. ?
In a large sauté pan, heat 1 tablespoon butter and 1 tablespoon of olive oil over medium heat. Toss in green beans (slim are best for this method) and a few tablespoons of water and salt, then cover the pan and cook the beans until crisp-tender, tossing a few times. Remove beans from pan, add another tablespoon of butter and olive oil, then sauté corn until tender. Season with black pepper, and garnish with chives. Add cherry tomatoes to pan, off the heat. Let cool for about 10 minutes, add basil, and serve.