If you want to celebrate the fresh flavors of summer in a dish that’s as vibrant as it is simple, this Summer Corn & Green Beans with Herb Butter Recipe is a total game-changer. Imagine sweet, tender kernels of corn and crisp green beans bathed in a lush, garlicky herb butter that brings everything together in perfect harmony. It’s bright, buttery, and packed with garden-fresh herbs that elevate the natural sweetness of the vegetables. Whether you’re serving it alongside a barbecue or just looking for a satisfying, healthy side, this recipe will quickly become your go-to for those warm-weather meals.
Ingredients You’ll Need
These ingredients might be few, but each one plays a starring role in making the Summer Corn & Green Beans with Herb Butter Recipe come alive. They’re straightforward, fresh, and essential to achieving that amazing flavor and texture combo you’ll crave.
- 2 cups fresh green beans (trimmed): Crisp and vibrant, these add a wonderful crunch and fresh green color to the dish.
- 2 ears of fresh corn (kernels cut off): Sweet, juicy corn kernels bring natural sweetness and a pop of sunshine yellow.
- 2 tablespoons unsalted butter (softened): The creamy base that carries the herb flavors and adds richness to every bite.
- 1 tablespoon chopped fresh parsley: Bright and slightly peppery, it freshens up the butter mixture perfectly.
- 1 tablespoon chopped fresh basil: This adds a sweet, aromatic touch to the herb butter, making the dish feel truly summery.
- 1 teaspoon chopped fresh thyme: A subtle earthiness that rounds out the herb blend beautifully.
- 1 small garlic clove (minced): Adds a gentle punch of flavor that makes your taste buds sing.
- 1/2 teaspoon salt: Enhances and balances all the flavors without overpowering the fresh veggies.
- 1/4 teaspoon black pepper: Just enough heat to add complexity to the bite.
- Optional lemon zest for garnish: A bright and zesty finish that lifts the whole dish.
How to Make Summer Corn & Green Beans with Herb Butter Recipe
Step 1: Cook the Green Beans
Start by bringing a large pot of salted water to a boil; this helps season the vegetables right away. Add the trimmed green beans and cook them for 3 to 4 minutes until they’re just tender but still have a nice bite. This quick blanch preserves their vibrant color and crunch, which is crucial for that perfect texture in the finished dish.
Step 2: Add the Corn Kernels
Without draining the pot, toss in the fresh corn kernels and cook for an additional 2 minutes. This quick simmer ensures the sweet corn stays juicy and tender without becoming mushy. It’s a little trick that keeps your Summer Corn & Green Beans with Herb Butter Recipe from ever feeling overcooked.
Step 3: Drain and Prepare Herb Butter
Once both veggies are cooked, drain them well and transfer to a large bowl. While they’re still warm, mix together the softened butter with the chopped parsley, basil, thyme, minced garlic, salt, and pepper in a small bowl until everything is well combined. The warmth from the veggies melts the butter instantly, letting the fresh herb flavors spread evenly.
Step 4: Toss and Garnish
Pour the herb butter mixture over the beans and corn, then gently toss to coat each bite with that buttery, herby goodness. Add an optional sprinkle of lemon zest to brighten the dish with a pop of citrus aroma. Serve it warm or at room temperature to showcase all those fresh summer flavors.
How to Serve Summer Corn & Green Beans with Herb Butter Recipe
Garnishes
A little goes a long way when it comes to garnishes with this recipe. Fresh lemon zest on top instantly elevates the taste by adding a refreshing citrus twist that complements the buttery herbs beautifully. If you want a little more color or texture, a handful of toasted pine nuts or a sprinkle of grated parmesan can be delightful additions too.
Side Dishes
This Summer Corn & Green Beans with Herb Butter Recipe shines as a side for grilled meats like chicken, steak, or even seafood. It pairs wonderfully with simple roasted potatoes, crusty bread, or a chilled quinoa salad. Its fresh, buttery vibe makes it a versatile, crowd-pleasing extra for your favorite summer spreads.
Creative Ways to Present
For a casually elegant look, serve this dish in a rustic wooden bowl or a colorful ceramic platter that highlights the sunshine yellows and fresh greens. You can also gently pile the veggies on a bed of baby spinach or arugula for a leafy base that adds even more color and nutrition. For entertaining, individual small bowls with a lemon wedge on the side make for a charming touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare because this dish is so tasty), place them in an airtight container and keep them in the refrigerator. They will stay fresh for up to 3 days, making it easy to enjoy this side with minimal effort on busy days.
Freezing
Since the vegetables are best when fresh and slightly crisp, freezing isn’t the ideal option for this Summer Corn & Green Beans with Herb Butter Recipe. The texture and flavor can suffer from freezing. For the best results, try to prepare just the right amount for your gathering or meal.
Reheating
When reheating leftovers, gently warm the vegetables in a skillet over low heat to keep them from getting mushy. You can add a small dollop of fresh butter and herbs to revive the flavors. Avoid microwaving if possible, as it can soften the green beans too much.
FAQs
Can I use frozen corn and green beans instead of fresh?
Absolutely! While fresh is always ideal for the best texture and flavor, frozen corn and green beans work just fine. Just be sure to thaw and drain them well before cooking to avoid excess water in the dish.
Is this dish suitable for a vegan diet?
This recipe calls for unsalted butter, which is not vegan. However, you can easily swap it out for a plant-based butter or olive oil to make it vegan-friendly without compromising on flavor.
Can I prepare the herb butter mixture ahead of time?
Yes, feel free to mix the herb butter up to a day in advance and keep it covered in the refrigerator. Just bring it to room temperature before tossing with the warm vegetables for best results.
What other herbs can I use if I don’t have parsley, basil, or thyme?
If you’re short on those herbs, fresh dill, chives, or tarragon can be lovely alternatives that bring their unique character to this bright, buttery vegetable medley.
Can I add other vegetables to this recipe?
Definitely! Snap peas, cherry tomatoes, or even blanched asparagus would be great additions that keep the summery vibe while adding extra color and flavor to the dish.
Final Thoughts
This Summer Corn & Green Beans with Herb Butter Recipe captures the very essence of summer in every bite. With fresh ingredients, straightforward steps, and a flavor profile that’s both comforting and vibrant, it’s a dish destined to become a favorite in your rotation. I can’t wait for you to give it a try and experience how simple ingredients can come together to create something truly special and memorable.
Print
Summer Corn & Green Beans with Herb Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
A fresh and vibrant summer side dish featuring tender green beans and sweet corn kernels tossed in a flavorful herb butter blend. This easy stovetop recipe highlights the natural sweetness of seasonal vegetables with aromatic herbs and garlic, making it a perfect accompaniment to grilled meats or seafood.
Ingredients
Vegetables
- 2 cups fresh green beans, trimmed
- 2 ears fresh corn, kernels cut off
Herb Butter
- 2 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: lemon zest for garnish
Instructions
- Prepare the vegetables: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook them for 3 to 4 minutes until they begin to soften but remain crisp.
- Add the corn kernels: Add the fresh corn kernels to the boiling water with the green beans and continue cooking for an additional 2 minutes until both vegetables are just tender.
- Drain and transfer: Drain the vegetables thoroughly and transfer them into a large bowl to retain warmth.
- Make the herb butter: In a small bowl, combine the softened unsalted butter with chopped parsley, chopped basil, chopped thyme, minced garlic, salt, and black pepper. Mix well to create a fragrant herb butter blend.
- Toss vegetables with herb butter: While the green beans and corn are still warm, toss them with the prepared herb butter until the vegetables are evenly coated and infused with flavor.
- Garnish and serve: Garnish with optional lemon zest for an added fresh citrus aroma. Serve the dish warm or at room temperature as a delightful summer side.
Notes
- This side dish pairs wonderfully with grilled meats or seafood for a complete summer meal.
- If fresh vegetables aren’t available, frozen corn and green beans can be used—just thaw and drain them well before cooking to avoid excess water.
