Description
Summer Corn & Green Beans with Herb Butter is a light, vibrant side dish that celebrates the best of seasonal produce. Fresh green beans and sweet corn are lightly sautéed and tossed in a simple herb-infused butter, making it the perfect companion to grilled meats or a summer potluck favorite.
Ingredients
Vegetables
- 1 lb fresh green beans (trimmed)
- 3 ears of fresh corn (kernels removed)
Butter & Oils
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Herbs & Seasonings
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh basil (chopped)
- 1 teaspoon fresh thyme leaves
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
Instructions
- Blanch the Green Beans: Bring a large pot of salted water to a boil and blanch the green beans for 2–3 minutes until crisp-tender. Drain and immediately transfer to an ice bath to stop the cooking, then drain again.
- Heat Butter and Oil: In a large skillet, heat olive oil and butter over medium heat.
- Cook Garlic: Add the minced garlic and cook for 30 seconds until fragrant.
- Sauté Corn: Add the corn kernels to the skillet and sauté for 3–4 minutes.
- Add Green Beans: Stir in the blanched green beans and cook for another 2–3 minutes until everything is heated through.
- Season and Toss: Turn off the heat and stir in parsley, basil, thyme, salt, pepper, and lemon juice. Toss gently to combine.
- Serve: Serve warm or at room temperature as a fresh, flavorful side dish.
Notes
- You can use frozen corn in place of fresh in a pinch.
- Feel free to mix in other herbs like dill or chives.
- This dish also tastes great chilled as a summer salad.
