Summer Corn and Green Beans with Herb Butter Recipe
If you’re craving a vibrant, fresh, and incredibly flavorful vegetable side, you’ve got to try this Summer Corn and Green Beans with Herb Butter Recipe. It’s the perfect celebration of summer’s bounty, combining crisp green beans and sweet corn kernels tossed in luscious herb-infused butter. This dish bursts with color, texture, and garden-fresh aromas that will instantly brighten up any meal, making it a personal favorite to bring to the table all season long.
Ingredients You’ll Need
For this Summer Corn and Green Beans with Herb Butter Recipe, we keep things deliciously simple. Each ingredient plays a starring role, delivering fresh flavor and satisfying texture without any fuss.
- Fresh green beans (1/2 lb): Choose tender beans like yellow wax or haricot verts for a sweet crunch that complements the corn perfectly.
- Fresh corn (4 ears): Shucked and juicy, the corn provides natural sweetness and a lovely pop of texture.
- Butter (5 tablespoons): This is the rich, silky ingredient that brings everything together with a velvety finish.
- Salt and pepper (to taste): Simple seasoning to enhance the natural freshness of the veggies.
- Fresh herbs (1 cup, finely chopped): A fragrant mix of basil, chives, thyme, rosemary, tarragon, chervil, marjoram, and parsley adds brightness, aroma, and depth to the dish.
How to Make Summer Corn and Green Beans with Herb Butter Recipe
Step 1: Blanch the Green Beans
Start by bringing a large pot of water to a rapid boil and seasoning it generously with salt. Toss in your fresh green beans and cook them for about 2 minutes until they’re tender yet crisp. Immediately transfer them to a prepared ice bath to halt the cooking and lock in that bright green color. Drain once cool and set aside—this step keeps your beans perfectly fresh in both taste and texture.
Step 2: Cook the Corn
Using the same boiling water, place the ears of corn in the pot and then turn off the heat. Let the corn stay in the hot water for around 5 minutes while it gently cooks. This technique helps the corn retain its sweet and juicy essence. Once done, move the corn to the ice bath as well to cool it down before handling.
Step 3: Remove the Corn Kernels
Flip a small bowl upside down in a larger bowl and rest a corn cob on it for stability. Using a sharp knife, carefully slice off the kernels by running the blade down the cob’s sides. This handy trick ensures all the sweet kernels fall neatly into the bowl, making it clean and effortless. Repeat with the remaining corn cobs for a beautiful pile of golden kernels.
Step 4: Toss in Herb Butter
Melt the butter in a large sauté pan over medium heat. Add your blanched green beans and fresh corn kernels to the pan. Season with salt and pepper, then toss gently to coat everything with the warm butter. Heat just until everything is warmed through—remember, you want to keep the vibrant flavors and textures intact, so no overcooking here!
Step 5: Incorporate Fresh Herbs
Right before you’re ready to serve, sprinkle about three quarters of your finely chopped fresh herbs onto the vegetables, then toss well to distribute their bright flavors throughout the dish. Give it a quick taste and adjust salt and pepper if needed. Transfer everything to a serving platter or keep it snuggled in the pan for a rustic presentation. Don’t forget to garnish with the remaining herbs to make it look as inviting as it tastes.
How to Serve Summer Corn and Green Beans with Herb Butter Recipe
Garnishes
A sprinkle of fresh herbs isn’t just for looks—it adds a fresh, aromatic punch right at the moment of eating. Consider adding a few flaky sea salt crystals or a dash of freshly ground black pepper on top to elevate the flavor even more. A wedge of lemon on the side can also provide a zesty contrast that brightens the entire dish.
Side Dishes
This Summer Corn and Green Beans with Herb Butter Recipe pairs beautifully with grilled meats like chicken or steak, making it a superb side for your backyard barbecue. It also complements light mains such as poached fish or a fresh quinoa salad for those lighter meal days. The buttery texture and herbaceous notes harmonize with almost any summer entree.
Creative Ways to Present
If you want to get a little fancy, serve the vegetables in hollowed-out sweet corn husks for a rustic touch. Alternatively, you can layer the veggies over toasted slices of crusty bread for a vibrant, summer-inspired bruschetta. For a family-friendly touch, let everyone scoop their own portions from a brightly colored serving bowl right at the table!
Make Ahead and Storage
Storing Leftovers
Simply place any leftovers in an airtight container and refrigerate for up to 3 days. The fresh herb flavor remains delightful, and the veggies keep their texture well if not reheated too aggressively.
Freezing
While this recipe tastes best fresh, you can freeze leftovers in a freezer-safe container for up to 1 month. Keep in mind that the green beans may lose some of their snap after thawing, so it’s better to freeze only if necessary.
Reheating
Reheat gently over low heat in a skillet with a touch of butter to revive the softness and maintain that lovely herb butter coating. Avoid microwave reheating if you want to preserve texture and flavor as much as possible.
FAQs
Can I use frozen green beans and corn for this recipe?
Yes, you can substitute frozen vegetables in a pinch. Just thaw and drain them well before sautéing with the herb butter to avoid excess water diluting the flavor.
What herbs work best in this Summer Corn and Green Beans with Herb Butter Recipe?
A mix of mild and robust fresh herbs like basil, parsley, thyme, and chives works beautifully. Feel free to experiment based on what you have—freshness is key!
Is there a dairy-free alternative to butter I can use?
Absolutely! Try using olive oil or a plant-based butter substitute to keep the dish creamy and flavorful while accommodating dietary needs.
How soon should I eat this dish after making it?
For the best experience, enjoy this recipe immediately after preparation. The fresh herbs and crisp vegetables shine brightest right away!
Can I add other vegetables to this recipe?
Yes! Snap peas, baby carrots, or even cherry tomatoes make wonderful additions that enhance color and texture while keeping with the summery vibe.
Final Thoughts
This Summer Corn and Green Beans with Herb Butter Recipe offers an irresistible way to savor garden-fresh flavors in just 20 minutes. Its vibrant colors, buttery richness, and herbaceous brightness transform simple summer veggies into a memorable dish you’ll want to make over and over again. Grab your ingredients and give it a try—you’ll be so glad you did!
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Summer Corn and Green Beans with Herb Butter Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Summer Corn and Green Beans with Herb Butter recipe is a fresh, vibrant side dish perfect for warm-weather meals. Featuring tender-crisp green beans and juicy corn kernels tossed in fragrant herb-infused butter, it offers a delightful mix of textures and flavors that celebrate seasonal produce. Ready in just 20 minutes, this simple yet elegant dish enhances any meal with a bright, garden-fresh touch.
Ingredients
Vegetables
- 1/2 lb fresh green beans (any variety, such as yellow wax beans or haricot verts)
- 4 ears fresh corn, shucked
Herb Butter
- 5 tablespoons butter (salted or unsalted)
- 1 cup various fresh herbs, finely chopped (such as basil, chives, thyme, rosemary, tarragon, chervil, marjoram, and parsley)
- Salt and pepper (to taste)
Instructions
- Prepare Water and Ice Bath: Bring a large pot of water to a rolling boil and add a generous amount of salt. Meanwhile, prepare a large bowl of ice water to create an ice bath and set it aside. This ice bath will halt the cooking process and preserve the bright color and texture of the vegetables.
- Blanch Green Beans: Add the green beans to the boiling salted water and cook until tender-crisp, about 2 minutes. Immediately transfer the green beans to the ice bath to cool completely. Once cooled, drain and set aside.
- Cook Corn: Place the corn ears into the same boiling water, then turn off the heat and let them steep for about 5 minutes. This gentle cooking method softens the corn without overcooking. Transfer the corn to the ice bath and let cool enough to handle.
- Remove Corn Kernels: Set a small bowl upside down inside a large bowl and prop a corn cob on top. Using a sharp knife, carefully slice down the side of the cob to remove the kernels into the bowl. Repeat for the remaining ears of corn.
- Melt Butter and Warm Vegetables: In a large sauté pan, melt the butter over medium heat. Add the blanched green beans and corn kernels, seasoning with salt and pepper to taste. Toss gently just until the vegetables are warmed through without overcooking, preserving their fresh texture and vibrant flavors.
- Add Herbs and Serve: Sprinkle three-quarters of the chopped herbs over the warm vegetables and toss to combine evenly. Taste and adjust seasoning if necessary. Transfer the vegetables to a serving platter or serve directly from the pan. Garnish with the remaining herbs for a fresh, aromatic finish.
Notes
- For best flavor, use a mix of fresh herbs that you enjoy or have on hand.
- Blanching vegetables in salted water helps to enhance their natural flavors and maintain their bright color.
- Be careful not to overcook the vegetables during the warming step to keep their texture crisp and fresh.
- This dish is versatile and pairs well with grilled meats, fish, or as part of a vegetarian meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
