1Place beans in large saucepan. Cover with water; add about 1 tsp kosher salt. Bring to boiling. Skim surface till clear. Cook, partially covered, 30-40 min till tender. Drain well. Set aside.
2Shuck corn: Using a clean terry cloth kitchen towel, gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
3In a large skillet, heat butter over medium high heat till melted and foaming. Add corn. Lightly season with salt and pepper stirring to coat corn in butter. Cook 1-2 min.
4Add beans. Lightly season with salt & pepper. Cook 1 min more taking care not to overcook corn and beans. Add cream and ham. Cook just till heated through and slightly reduced. Season to taste.
**Frozen beans/corn works well also when fresh is not in season.