Get ready to fall in love with the vibrant flavors of Summer Corn & Green Beans with Herb Butter! This easy, cheerful side dish captures everything you crave about summer on your plate: crisp-tender green beans, sweet corn bursting with sunshine, and a silky swirl of fresh herb butter that ties it all together. Whether you’re hosting a backyard barbecue or need a quick weeknight veggie, this recipe will steal the show and have everyone asking for seconds.

Summer Corn & Green Beans with Herb Butter Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in simplicity, and the ingredients for Summer Corn & Green Beans with Herb Butter prove it! Each component plays a starring role: from the snap of fresh beans to the pop of golden corn and the aromatic lift of garden herbs, every bite feels like a celebration of the season.

Fresh green beans: Choose beans that are bright and crisp for the best texture and color.
Fresh corn (kernels removed): The sweetness of just-picked corn makes all the difference; slice the kernels right off the cob for max juiciness.
Unsalted butter (softened): Soft butter melds seamlessly with herbs, creating that luscious finish.
Olive oil: Adds extra richness and helps the corn caramelize to golden perfection.
Fresh parsley (chopped): Brings brightness and a hint of grassy freshness to the herb butter.
Fresh thyme leaves: Earthy, slightly lemony thyme infuses the butter with herbal depth.
Fresh chives (minced): Chives add a gentle onion note without overpowering the dish.
Garlic clove (minced): Just one clove gives a punchy, savory backbone to balance the sweetness of the veggies.
Salt: Essential for bringing out all the flavors—don’t skip or skimp!
Black pepper: A touch of pepper adds gentle warmth and complexity.
Lemon juice (optional): A quick squeeze at the end lifts and brightens everything—especially lovely if your corn is extra sweet.

How to Make Summer Corn & Green Beans with Herb Butter

Step 1: Blanch the Green Beans

Start by bringing a large pot of salted water to a rolling boil. Add your trimmed green beans and cook them for 3 to 4 minutes, just until they’re bright green and tender-crisp. Immediately drain and plunge them into an ice bath—this stops the cooking and keeps the beans vibrantly green and perfectly snappy.

Step 2: Sauté the Corn

While your beans chill, heat the olive oil in a large skillet over medium heat. Add the fresh corn kernels and sauté for 2 to 3 minutes. You’re looking for tenderness and a bit of golden color, which brings out the corn’s natural sweetness. Don’t overcook—it’s all about preserving that juicy pop.

Step 3: Combine Beans and Corn

Drain the green beans from their ice bath and pat them dry. Add them to the skillet with the corn, tossing everything together so the flavors start to mingle. These two veggies are a match made in summer heaven!

Step 4: Prepare the Herb Butter

In a small bowl, blend the softened butter with the parsley, thyme, chives, minced garlic, salt, and black pepper. This herb butter is the secret weapon: it infuses every bite with fresh, aromatic flavor and makes the vegetables utterly irresistible.

Step 5: Melt the Herb Butter Into the Veggies

Add the herb butter to the skillet with your green beans and corn. Stir gently until the butter melts and coats every kernel and bean, infusing them with herbal goodness. Cook for another 1 to 2 minutes, just until everything is heated through and glossy.

Step 6: Finish With Lemon Juice

Take the skillet off the heat and add a squeeze of lemon juice if you like. This optional step brightens the whole dish and makes the flavors sing—especially if your corn is super sweet or you want a little zing.

How to Serve Summer Corn & Green Beans with Herb Butter

Garnishes

For a finishing touch, sprinkle a little extra fresh parsley or chives over the top. A dusting of flaky sea salt or a grind of black pepper right before serving makes every bite even more exciting. If you’re feeling playful, add a few lemon zest curls for pop and color.

Side Dishes

Summer Corn & Green Beans with Herb Butter shines alongside grilled chicken, fish, or juicy burgers. It’s also a welcome companion to barbecued ribs or a classic potato salad at a picnic. The dish is so versatile, you’ll find it fits right in with almost any summer menu.

Creative Ways to Present

Try serving the veggies in a big, shallow platter for family-style sharing, or nestle them atop a bed of fluffy quinoa for a heartier twist. You can even scoop small portions into individual ramekins for an elegant dinner party side. However you plate it, those golden kernels and fresh herbs are sure to turn heads!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Summer Corn & Green Beans with Herb Butter (lucky you!), let it cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. The flavors deepen as they meld, so leftovers taste just as good—sometimes even better!

Freezing

While this dish is best enjoyed fresh, you can freeze leftovers if needed. Place cooled veggies in a freezer-safe bag or container. Try to remove as much air as possible to preserve texture. Freeze for up to 2 months, knowing that the beans may soften a bit when thawed.

Reheating

To reheat, simply warm the veggies gently in a skillet over medium-low heat, adding a splash of water if needed to keep everything moist. You can also microwave individual portions, but the stovetop method helps revive that glossy, buttery finish.

FAQs

Can I use frozen corn or green beans instead of fresh?

Absolutely! Just be sure to thaw and drain them well before cooking. While fresh gives the brightest flavor and texture, frozen veggies are a handy shortcut and work beautifully for Summer Corn & Green Beans with Herb Butter.

What’s the best way to remove corn kernels from the cob?

Stand the cob upright in a large bowl and slice downward with a sharp knife. The bowl will catch the kernels and any sweet juices. For extra safety, place a small bowl upside-down inside a larger one to create a stable base.

Can I make the herb butter ahead of time?

Yes! You can prepare the herb butter up to three days in advance. Store it in the fridge, then bring to room temperature before using so it melts easily into your veggies.

Is this dish gluten-free and vegetarian?

It sure is! Summer Corn & Green Beans with Herb Butter contains no gluten and is naturally vegetarian, making it a perfect side for a variety of diets and gatherings.

What herbs can I substitute if I don’t have parsley, thyme, or chives?

Feel free to get creative! Dill, basil, or tarragon are all lovely in this dish. Just use whatever fresh herbs you have on hand for a delicious twist on classic Summer Corn & Green Beans with Herb Butter.

Final Thoughts

I hope you’ll give Summer Corn & Green Beans with Herb Butter a spot on your table this season. It’s unfussy, bursting with flavor, and guaranteed to bring smiles at any meal. Go ahead—grab some fresh veggies and let your skillet do the magic!

Summer Corn & Green Beans with Herb Butter Recipe

4.6 from 25 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A vibrant and fresh summer side dish featuring tender green beans and sweet corn kernels sautéed in a fragrant herb butter mix, perfect for complementing grilled dishes or a light vegetarian meal.

Ingredients

Scale

Vegetables

3 cups fresh green beans, trimmed
3 ears of corn, kernels removed

Herb Butter

2 tbsp unsalted butter, softened
1 tbsp olive oil
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 tsp fresh chives, minced
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice (optional)

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Instructions

Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until bright green and just tender. Drain and immediately transfer to an ice bath to stop the cooking. Drain again and set aside.
Sauté the corn kernels: In a large skillet, heat the olive oil over medium heat. Add the corn kernels and sauté for 2–3 minutes until just tender and lightly golden.
Combine vegetables: Add the blanched green beans to the skillet and toss to combine with the corn.
Prepare and add herb butter: In a small bowl, mix the softened butter with parsley, thyme, chives, garlic, salt, and pepper. Add the herb butter mixture to the skillet and stir until the vegetables are coated and heated through, about 1–2 minutes.
Finish and serve: Remove from heat and finish with a squeeze of lemon juice if desired. Serve warm as a delicious summer side dish.

Notes

You can substitute frozen corn or green beans—just thaw and drain them well before using.
This dish pairs wonderfully with grilled chicken, fish, or burgers for an easy, flavorful summer meal.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American