Wash and dry all the fresh ingredients. Remove the corn from kernels using a paring knife or a very cool gadget to remove corn from the cob. Discard the cob.
Mince the garlic and thinly slice the shallots, trim the green beans and cut them into ½ inch pieces.
Core the tomatoes, cut into quarters and remove the seeds. Dice the rest of the tomato into small pieces.
Heat up a medium sized non-stick pan over medium heat until hot, add oil and when it gets hot add the shallots and garlic. Cook for a minute or two until the shallots soften and the garlic becomes fragrant. Prevent burning by stirring frequently.
Add the corn and cut green beans, stir and season with some salt and pepper. Cook for 8 - 10 minutes, again stirring frequently to prevent any burning.
Add the tomatoes and cook for 3 - 5 minutes until the tomatoes soften. Again, stir frequently to prevent burning.
Taste and adjust seasoning with salt and pepper, to taste.
When plating, spoon some of the vegetables onto the center of a plate and top with a cooked piece of fish, chicken or your favorite meat cut and top with some sort of garnish.