Herb Buttered Potatoes and Corn

In a large saucepan, cover the potatoes with water and 1 teaspoon of salt and bring to a boil. Simmer until the potatoes are tender, about 15 minutes. Use a slotted spoon to remove the potatoes, transfer them to a large bowl and set aside; cover with foil to keep warm. Leave the water in the pot.Using a sharp chef's knife, slice the corn kernels from the cobs. Bring the potato water back to the boil and add the corn. Cook for 1 minute; drain. Combine the potatoes and corn in a large bowl. Drizzle with butter and herbs, season with salt and pepper. Serve hot.Replace the greens. If you don't like thyme, replace it with other herbs, such as marjoram or oregano.