Sauteed Green Beans and Corn make for an easy and delicious vegetable side dish. Blanch the veggies to bring out the vibrant color and amazing fresh taste.
I used to ruin my green beans when I cooked them. I took the raw beans and sauteed them in butter without blanching them first. How did I not know about this simple step that only takes minutes, makes my veggies bright and crisp, and takes them from raw to barely cooked?
Sometimes I like to pretend I’m on the Food Network and get all of my ingredients prepared so that I can just throw them in the pan and cook something in minutes. A girl can dream, right? Well, although I didn’t have some production assistant chop and prepare all of my ingredients, I did like to get everything ready to go because once you throw the veggies in the hot pan, it only takes minutes for it to all come together.
Look at that green and yellow goodness in that close up picture below. Can you pick out the teeny little pieces of the basil? I could put minced basil on anything. ANYTHING. And can you spy that piece of corn that is a bit brown from the hot butter. Oh, yes please. Gimme a bowl of these green beans and fresh corn with garlic, basil and parmesan any day. Don’t forget to give me a big spoon so I can shovel it into my mouth.
Sauteed Green Beans and Corn
Ingredients
- 1 pound fresh green beans
- 2 - 3 ears of corn
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1/2 cup fresh herbs minced (any combination of basil, rosemary, chives, marjoram, oregano, thyme)
- 1/2 cup grated parmesan minced
- Salt and Freshly ground pepper
Instructions
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Trim green beans by discarding ends and snapping beans in half. Cut corn away from cob.
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Boil a large pot of salted water. Add green beans and corn and allow to boil for 2 minutes. Drain and then cool in large bowl of ice water. Drain and set aside.
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In large skillet over medium high heat, melt butter. Add minced garlic and blanched green beans and corn. Stir once to combine, then allow to heat through and brown slightly. Stir again to evenly heat. When everything is hot and slightly browned, which shouldn't take more than 10 minutes, remove from heat and transfer to bowl. Toss in fresh herbs and parmesan. Add salt and pepper to taste.
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