If you’re looking for a fresh, vibrant side dish that perfectly captures the essence of warm-weather cooking, this Summer Corn & Green Beans with Herb Butter Recipe is an absolute must-try. The sweet crunch of fresh corn and the tender snap of green beans come alive when tossed in a luscious, aromatic herb butter that’s bursting with lemony brightness and garden-fresh herbs. It’s simple enough for a quick weeknight meal but impressive enough to serve alongside your favorite grilled proteins at a weekend cookout. Every bite delivers a beautiful harmony of flavors and textures, celebrating the best nature has to offer in summer.
Ingredients You’ll Need
The magic behind this Summer Corn & Green Beans with Herb Butter Recipe lies in its thoughtfully chosen ingredients. Each one plays a vital role in creating a dish that’s colorful, flavorful, and satisfying. From the crisp green beans to the zesty lemon notes, everything comes together with just a handful of pantry staples and fresh herbs.
- 1 lb green beans, trimmed: Crisp and fresh, these provide the perfect verdant crunch and a vibrant green color.
- 4 ears of fresh corn, husked and kernels cut from the cob: Sweet and juicy, fresh corn kernels add a pop of golden sweetness and texture.
- 4 tablespoons unsalted butter, softened: This creamy base carries the herbs and lemon, coating the veggies in rich flavor.
- 2 tablespoons fresh parsley, finely chopped: Parsley offers a bright, slightly peppery note that lightens the dish.
- 1 tablespoon fresh basil, finely chopped: Basil introduces a hint of sweetness and aroma reminiscent of summer gardens.
- 1 tablespoon fresh chives, finely chopped: Chives add a gentle onion-like flavor that complements the other herbs.
- 1 teaspoon lemon zest: Vibrant and fragrant, lemon zest lifts the entire dish with fresh citrus zing.
- 1 tablespoon fresh lemon juice: The acidity brightens flavors and balances the richness of the butter.
- ½ teaspoon salt: Essential for seasoning and bringing out the natural flavors of the vegetables.
- ¼ teaspoon black pepper: Adds a gentle peppery warmth without overpowering the delicate ingredients.
How to Make Summer Corn & Green Beans with Herb Butter Recipe
Step 1: Boil the Vegetables
Start by bringing a large pot of salted water to a rolling boil. Salt is key here to season the green beans and corn from the inside out. Add your trimmed green beans and let them cook for about 4 to 5 minutes until they become just tender but still have a satisfying snap. In the last two minutes of cooking, toss in the fresh corn kernels. This timing keeps both vegetables balanced—crisp yet tender and perfectly cooked.
Step 2: Drain and Prepare the Herb Butter
Once cooked, drain the vegetables thoroughly and transfer them to a large bowl so they can wait for the next step. Meanwhile, in a separate small bowl, combine the softened butter with freshly chopped parsley, basil, and chives. Stir in lemon zest, fresh lemon juice, salt, and black pepper. Mixing these ingredients while the butter is soft lets the flavors meld beautifully, creating a fresh and fragrant herb butter that will elevate the vegetables.
Step 3: Toss Vegetables with Herb Butter
While your green beans and corn are still warm, toss them generously with the herb butter mixture. The warmth helps the butter melt slightly and coats every kernel and bean in its herbaceous, citrusy creaminess. Give it a gentle toss until the vegetables are evenly coated and glistening with flavor. This step truly transforms simple steamed veggies into something spectacular.
How to Serve Summer Corn & Green Beans with Herb Butter Recipe
Garnishes
For an extra touch of flair, consider sprinkling a few additional fresh herbs like parsley or chives on top just before serving. A light dusting of freshly grated Parmesan or a sprinkle of red pepper flakes also makes an exciting addition to this recipe, adding a delightful umami or subtle heat that plays beautifully with the herb butter.
Side Dishes
This Summer Corn & Green Beans with Herb Butter Recipe is a dream side to grilled meats like chicken, steak, or fish. It also pairs wonderfully with a simple quinoa salad or warm, crusty bread to soak up any extra herb butter. If you’re aiming for a vegetarian meal, complement it with grilled portobello mushrooms or a hearty grain bowl.
Creative Ways to Present
To impress your guests, serve the vegetables in a rustic wooden bowl or a bright ceramic dish so the colors pop. You can also layer the green beans and corn on a large platter in alternating rows, then drizzle the herb butter on top right before serving. For picnic-style meals, pack them in a reusable container as a fresh, appealing side that travels well and tastes fantastic at room temperature.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place them in an airtight container and refrigerate promptly. The vibrant flavors will mellow a bit overnight, but the vegetables will remain pleasantly tender and delicious for up to three days. Just be sure to give them a quick stir before serving again.
Freezing
Freezing this dish isn’t ideal because the fresh corn and green beans can become watery and lose their crunch after thawing. If you must freeze, store the vegetables separately from the herb butter and add the butter fresh upon reheating to preserve the best flavor and texture.
Reheating
To reheat, gently warm the vegetables in a skillet over low heat or steam them briefly until they are warmed through. Avoid microwaving for too long to preserve their texture. After warming, toss again with any remaining herb butter or add a fresh pat to maintain that luscious coating.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! While fresh corn provides the sweetest, juiciest flavor, frozen corn works very well and makes this recipe accessible year-round. Just add the frozen corn during the last two minutes of boiling as directed.
What herbs can I substitute if I don’t have parsley, basil, or chives?
If you’re missing any of these fresh herbs, try swapping with thyme, tarragon, or dill for different but equally delicious flavors. Fresh herbs are key, but feel free to experiment with what you have on hand.
Is this recipe suitable for a vegan diet?
You can make it vegan by replacing the unsalted butter with a plant-based butter or olive oil. The rich, herbaceous flavors remain equally delightful without dairy.
How do I know when the green beans are done?
The green beans should be bright green and tender-crisp — that means they’re softened but still have a little bite. Overcooking will make them mushy and dull their color, so keep an eye on the clock!
Can I prepare this recipe ahead of time for a party?
Yes, you can cook the vegetables and prepare the herb butter ahead but toss them together just before serving for the freshest flavor and texture. The dish is at its best when served warm or at room temperature.
Final Thoughts
I can’t recommend this Summer Corn & Green Beans with Herb Butter Recipe enough for anyone who loves quick, fresh, and flavorful dishes that celebrate seasonal produce. It’s a beautiful way to enjoy the crisp sweetness of summer veggies paired with a dreamy herb butter that you’ll want to spoon on everything. Give it a try next time you want an easy side that feels special and will have everyone asking for seconds.
Print
Summer Corn & Green Beans with Herb Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
Summer Corn & Green Beans with Herb Butter is a vibrant and flavorful side dish combining tender green beans and sweet corn kernels tossed in a luscious herb-infused butter. This quick and easy recipe captures the fresh taste of summer vegetables enhanced by fresh parsley, basil, chives, lemon zest, and juice, delivering a perfect complement to any meal.
Ingredients
Vegetables
- 1 lb green beans, trimmed
- 4 ears of fresh corn, husked and kernels cut from the cob
Herb Butter
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 4 to 5 minutes until they are just tender but still crisp.
- Add corn kernels: During the last 2 minutes of cooking the green beans, add the fresh corn kernels to the boiling water to cook them simultaneously. This ensures both vegetables are perfectly cooked and retain their vibrant flavor.
- Drain and transfer: Once cooked, drain the vegetables thoroughly and transfer them to a large bowl, retaining warmth for optimal herb butter absorption.
- Prepare herb butter: In a separate small bowl, combine the softened unsalted butter with finely chopped parsley, basil, chives, lemon zest, lemon juice, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated to create a fragrant herb butter.
- Toss vegetables with herb butter: While the green beans and corn are still warm, toss them gently with the herb butter mixture until the vegetables are evenly coated and infused with fresh herb flavors.
- Serve: Serve immediately as a warm side dish or allow to cool to room temperature according to preference.
Notes
- You can substitute frozen corn if fresh is not in season, adding convenience without compromising flavor.
- For extra flavor, consider adding a pinch of red pepper flakes for a subtle heat.
- A sprinkle of grated Parmesan cheese before serving adds a savory, umami touch.
