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)
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
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 5 g
- Sodium: 240 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
