Best Green Beans And Corn With Lime Butter Recipes

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GREEN BEANS WITH ROASTED CORN AND GREEN ONIONS



Green Beans with Roasted Corn and Green Onions image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Water, to cover beans
4 cups green beans, ends cut
2 corn on the cob, white preferably
2 tablespoons olive oil
1 red onion, large, cut in 1/8-inch rounds
2 tablespoons chopped garlic
1/4 cup white wine
2 teaspoons sea salt
1 teaspoons black pepper
3 tablespoons butter
1/4 cup diced Roma tomatoes
3 tablespoons grated Parmigiano-Reggiano

Steps:

  • In a medium sauce pot, bring water and 1 teaspoon salt to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.
  • Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.
  • In a large saute pan over medium heat, add oil, after 45 seconds add onions and saute for 4 to 5 minutes, add green beans, corn, and garlic. Saute for 4 minutes, deglaze with wine, season with salt and pepper, and butter.
  • Garnish with Roma tomatoes and Parmesan.

CORN AND HARICOT VERTS/GREEN BEANS IN LIME SHALLOT BUTTER



Corn and Haricot Verts/Green Beans in Lime Shallot Butter image

A nice side dish. You can use leftover corn, and substitute green beans if you cannot find haricot verts. ZWT Mid-West region (corn).

Provided by lazyme

Categories     Corn

Time 28m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup shallot, finely chopped
2 tablespoons unsalted butter
3/4 lb French haricots vert, trimmed and cut crosswise into 1/4-inch pieces
3 cups corn (from about 6 ears)
1 teaspoon salt
1 teaspoon lime zest, fresh, finely grated
1/2 teaspoon fresh lime juice (to taste)

Steps:

  • Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes.
  • Add beans, corn, and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

Nutrition Facts : Calories 145, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 406.2, Carbohydrate 25.8, Fiber 4.2, Sugar 3.4, Protein 4

GREEN BEANS WITH ROASTED CORN AND GREEN ONIONS



Green Beans with Roasted Corn and Green Onions image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Water, to cover beans
4 cups green beans, ends cut
2 corn on the cob, white preferably
2 tablespoons olive oil
1 red onion, large, cut in 1/8-inch rounds
2 tablespoons chopped garlic
1/4 cup white wine
2 teaspoons sea salt
1 teaspoons black pepper
3 tablespoons butter
1/4 cup diced Roma tomatoes
3 tablespoons grated Parmigiano-Reggiano

Steps:

  • In a medium sauce pot, bring water and 1 teaspoon salt to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.
  • Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.
  • In a large saute pan over medium heat, add oil, after 45 seconds add onions and saute for 4 to 5 minutes, add green beans, corn, and garlic. Saute for 4 minutes, deglaze with wine, season with salt and pepper, and butter.
  • Garnish with Roma tomatoes and Parmesan.
  • Ease of preparation: easy

GREEN BEAN & CORN MEDLEY



Green Bean & Corn Medley image

A bright, colorful side option, this quick dish makes any entree look good. Make it with fresh veggies in the summer or as is with frozen in the winter months; either way, it's a winner! -Kimberly Stine, Milford, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

3 cups frozen cut green beans, thawed
1 package (10 ounces) frozen corn, thawed
2 tablespoons butter
1 teaspoon canola oil
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
Dash pepper

Steps:

  • In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein.

GREEN BEANS AND SWEET CORN



Green Beans and Sweet Corn image

This recipe has gone thru many channels to be brought to you. This vegetable dish is both a visual and appetite pleaser. The original recipe is by Louise Fiszer.

Provided by Southern Lady

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1/4 cup shallot, thinly sliced (or onions)
1 red bell pepper, seeded and diced
3 lbs green beans, trimmed, cut into 2 inch lengths
2 cups corn kernels (fresh or frozen)
salt, to taste
black pepper, to taste
2 teaspoons fresh dill, chopped
2 teaspoons fresh tarragon leaves, chopped
1 teaspoon fresh thyme leave, chopped

Steps:

  • Cook or steam green beans until just tender.
  • In a large skillet melt butter. Cook shallots or onion and red pepper over medium high heat about 3 minutes or until slightly wilted.
  • Add green beans and corn and cook about 2 minutes until heated through.
  • Add salt and pepper to taste. Combine herbs and stir in half of them.
  • Remove mixture to a serving dish and sprinkle with remaining herbs.
  • If using dried herbs, reduce to 1/2 tsp each and add a little fesh chopped parsley to the second herb treatment.

Nutrition Facts : Calories 134.8, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.4, Sodium 43.1, Carbohydrate 22.5, Fiber 7.1, Sugar 3, Protein 4.7

CORN AND HARICOTS VERTS IN LIME SHALLOT BUTTER



Corn and Haricots Verts in Lime Shallot Butter image

Categories     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Corn     Green Bean     Spring     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup finely chopped shallot
2 tablespoons unsalted butter
3/4 lb haricots verts or other thin green beans, trimmed and cut crosswise into 1/4-inch pieces
3 cups corn (from about 6 ears)
1 teaspoon salt
1 teaspoon finely grated fresh lime zest
1/2 teaspoon fresh lime juice, or to taste

Steps:

  • Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add beans, corn, and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

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