Source: New York Times - adapted from Oceana
3 pounds fresh fava beans, shelled
4 ears corn, shucked
2 tablespoons unsalted butter
4 shallots, minced
1 clove garlic, minced
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
1/2 cup chopped Italian parsley
Fill a bowl with water and ice. Bring a pot of salted water to a boil. Add favas to boiling water and blanch for 45 seconds to 2 minutes depending on their size. Drain beans and transfer them immediately to ice bath; drain well. To peel, use a fingernail to make a slit in the skin, then squeeze beans out into a bowl.
Break corn cobs in half. Stand each half on cutting board, flat end down, and slice off kernels with a sharp knife.
In a small saucepan over medium low heat, melt 1 tablespoon butter. Add shallots and saute.