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
Scale
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.
