Description
A vibrant and flavorful summer side dish featuring fresh corn and green beans tossed in a fragrant herb butter sauce, perfect for light and easy meals.
Ingredients
Scale
Vegetables
- 4 ears of fresh corn, husked and cut into halves
- 12 oz fresh green beans, trimmed
Herb Butter Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1/2 lemon
Instructions
- Boil Vegetables: Bring a large pot of salted water to a boil. Add the corn and cook for 4–5 minutes, then add the green beans and cook for another 3–4 minutes until both are tender-crisp. Drain and set aside.
- Prepare Herb Butter: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
- Combine Ingredients: Stir in the chopped parsley, chives, thyme, salt, pepper, and lemon juice into the skillet with the butter and garlic.
- Toss Vegetables: Add the cooked corn and green beans to the skillet and toss gently to coat with the herb butter mixture.
- Finish Cooking: Cook for 1–2 minutes more to allow flavors to meld, then serve warm.
Notes
- This recipe works well with frozen corn and green beans if fresh are not available.
- Try adding a sprinkle of grated Parmesan or red pepper flakes for extra flavor.
