1: Mince the garlic into a bowl and squeeze over lemon juice and salt while you prep the rest.
2: Dice the chilli and onion and chop the herbs, add them to the bowl and just cover with olive oil. Season to taste.
3: Cut the corn off the cob and fry in a pan with a big knob of butter until charred.
4: Remove the corn and add the green beans to the same pan, cooking for 5 minutes on high heat until blistering.
5: Add the corn back in and remove from heat.
6: Stir through the drained butterbeans and dressing and serve immediately.
