Herb Butter Corn and Green Beans
A delightful side dish combining the sweetness of fresh corn with the crispness of green beans, enhanced by a rich herb-infused butter.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 150 kcal
Vegetables
- 2 cups fresh or frozen corn kernels
- 2 cups fresh green beans, trimmed and cut into 2-inch pieces
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Prepare the corn and green beans by cutting the kernels off the cob if using fresh corn and trimming the green beans into 2-inch pieces.
Melt the unsalted butter in a large skillet over medium heat, then add minced garlic and sauté for 1 minute until fragrant.
Add dried thyme and basil to the skillet, stirring to infuse the flavors into the butter.
In a large pot, bring salted water to a boil, add green beans, and cook for 3-4 minutes until tender-crisp. Transfer to ice water to stop cooking.
In the same pot, add corn kernels and cook for 3-5 minutes until heated through. Drain and set aside.
Combine cooked corn and green beans with the herb butter in the skillet, season with salt and pepper, and cook for an additional 2-3 minutes.
Garnish with fresh parsley and serve.
Calories: 150kcalProtein: 3g
Keyword butter, herbs, vegetables