Description
This Summer Corn and Green Beans with Herb Butter recipe is a fresh, vibrant side dish perfect for warm-weather meals. Featuring tender-crisp green beans and juicy corn kernels tossed in fragrant herb-infused butter, it offers a delightful mix of textures and flavors that celebrate seasonal produce. Ready in just 20 minutes, this simple yet elegant dish enhances any meal with a bright, garden-fresh touch.
Ingredients
Scale
Vegetables
- 1/2 lb fresh green beans (any variety, such as yellow wax beans or haricot verts)
- 4 ears fresh corn, shucked
Herb Butter
- 5 tablespoons butter (salted or unsalted)
- 1 cup various fresh herbs, finely chopped (such as basil, chives, thyme, rosemary, tarragon, chervil, marjoram, and parsley)
- Salt and pepper (to taste)
Instructions
- Prepare Water and Ice Bath: Bring a large pot of water to a rolling boil and add a generous amount of salt. Meanwhile, prepare a large bowl of ice water to create an ice bath and set it aside. This ice bath will halt the cooking process and preserve the bright color and texture of the vegetables.
- Blanch Green Beans: Add the green beans to the boiling salted water and cook until tender-crisp, about 2 minutes. Immediately transfer the green beans to the ice bath to cool completely. Once cooled, drain and set aside.
- Cook Corn: Place the corn ears into the same boiling water, then turn off the heat and let them steep for about 5 minutes. This gentle cooking method softens the corn without overcooking. Transfer the corn to the ice bath and let cool enough to handle.
- Remove Corn Kernels: Set a small bowl upside down inside a large bowl and prop a corn cob on top. Using a sharp knife, carefully slice down the side of the cob to remove the kernels into the bowl. Repeat for the remaining ears of corn.
- Melt Butter and Warm Vegetables: In a large sauté pan, melt the butter over medium heat. Add the blanched green beans and corn kernels, seasoning with salt and pepper to taste. Toss gently just until the vegetables are warmed through without overcooking, preserving their fresh texture and vibrant flavors.
- Add Herbs and Serve: Sprinkle three-quarters of the chopped herbs over the warm vegetables and toss to combine evenly. Taste and adjust seasoning if necessary. Transfer the vegetables to a serving platter or serve directly from the pan. Garnish with the remaining herbs for a fresh, aromatic finish.
Notes
- For best flavor, use a mix of fresh herbs that you enjoy or have on hand.
- Blanching vegetables in salted water helps to enhance their natural flavors and maintain their bright color.
- Be careful not to overcook the vegetables during the warming step to keep their texture crisp and fresh.
- This dish is versatile and pairs well with grilled meats, fish, or as part of a vegetarian meal.
