Summer Corn + Green Beans with Herb Butter

This simple summer side dish of corn and green beans with herb butter is so easy to make and is perfect for serving up alongside your favorite summertime meals! Fresh, seasonal sweet corn and green beans come together with plenty of butter and a shower of fresh herbs for one of my favorite summer sides of all time .

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Green beans and corn in a pan with fresh herbs and a serving spoon.

Sweet, fresh summer corn on the cob is leaps and bounds better than anything you can get in the winter, and it deserves nothing but the best preparations. 

In this recipe, I sauté fresh corn sliced off the cob with snappy green beans, a shower of fresh herbs, and of course plenty of corn's best friend, butter. It's a simple, summery side that's easily adaptable, portable for parties and potlucks, and is always such a hit with the crowd.

It tastes like the nostalgic summer BBQ corn on the cob, only it's more interesting, has more flavor and doesn't require a side of dental floss.

This dish works wonderfully with leftover corn on the cob, too. So the next time you're having a BBQ and are left with tons of corn at the end of the night, just remove it from the cob and make this the next day. You won't regret it!

For more great summer corn recipes, try this grilled pizza with fresh corn and prosciutto or my best recipe ever for homemade creamed corn!

Why This Recipe Works

  • Simple
  • Adaptable to different diets and preferences.
  • Portable for parties and potlucks.
  • Can be made from leftover corn on the cob!
A spoon in a pan of green beans with white corn and herb butter.
Ingredient Notes

Fresh Corn on the Cob - This recipe works best with the freshest, sweetest corn you can find. You can substitute frozen corn in a pinch, but it won't be quite as good.

Green Beans - Look for different varieties at farmers markets and always use the freshest beans you can find.

Butter - You can easily substitute a dairy free butter to make this recipe vegan!

Fresh Herbs - Fresh only, do not use dried herbs. Just one herb will work, but the more you have the better. If you have an herb garden, this is a great way to use up your supply!

*Find the full ingredient list in the recipe card below!

Helpful Equipment

A large pot, a large bowl and a strainer or tongs for blanching.

A Sauté Pan for cooking everything.

A large bowl and a small bowl for removing the corn from the cob.

Step by Step Instructions

  1. Bring a large pot of water up to a boil, then add a generous amount of salt. Prepare a large bowl of ice water for an ice bath and set aside.
  2. Drop in the green beans and cook until they're tender-crisp, about 2 minutes, then transfer to the bowl of ice water. Remove once totally cooled, then drain and set aside.
  3. Place the corn in the boiling water, then turn off the heat, and cook for about 5 minutes. Transfer to a bowl of ice water, and remove once they're cool enough to handle.
  4. Place a small bowl upside down in a large bowl, and prop a corn cob on top. Run your knife down the side of the cob to remove the kernels, then repeat with the remaining cobs.
  5. Melt the butter in a large sauté pan, then add the corn and green beans. Season with salt and pepper, then toss the vegetables around until just warmed through. You don't need to cook them to death.
  6. Right before serving, sprinkle ¾ of the herbs over the vegetables, then toss to evenly incorporate. Taste and adjust the seasoning as needed. Transfer to a serving platter, or serve them right out of the pan. Garnish with the remaining herbs.

Tips for Success

  • This is a very forgiving recipe! You can easily up the amount of corn, green beans, butter or herbs as you wish.
A pan filled with green beans and corn with flowering herbs.

Serving Suggestions

This simple summer side is ideal with meats, seafood or anything from the grill!

Try it with these marinated grilled lamb chops, this herb crusted rack of lamb or this perfect roasted beef tenderloin recipe.

It's also great with any type of chicken dish, from a simple perfectly roasted chicken to my famous Italian breaded chicken cutlets.

Don't worry, it works with seafood too! Try it with these easy citrus marinated grilled shrimp or this delicious cedar planked salmon.

Pair it with a salad like this warm spinach salad or another side of greens like this parmesan spinach or garlicky sautéed rapini.

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Green beans and corn in a pan with fresh herbs and a serving spoon.
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Summer Corn + Green Beans with Herb Butter

This simple summer side dish of corn and green beans with herb butter is so easy to make and is perfect for serving up alongside your favorite summertime meals! Fresh, sweet corn and in-season green beans come together with plenty of butter and a shower of fresh herbs in my all time favorite summer side. 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 144kcal

Ingredients

  • ½ lb fresh green beans any variety (yellow wax beans and haricot verts are lovely!)
  • 4 ears fresh corn shucked
  • 5 tablespoons butter salted or unsalted is fine
  • salt and pepper to taste
  • 1 cup various fresh herbs finely chopped, such as basil, chives, thyme, rosemary, tarragon, chervil, marjoram and parsley

Instructions

  1. Bring a large pot of water up to a boil, then add a generous amount of salt. Prepare a large bowl of ice water for an ice bath and set aside.
  2. Drop in the green beans and cook until they're tender-crisp, about 2 minutes, then transfer to the bowl of ice water. Remove once totally cooled, then drain and set aside.
  3. Place the corn in the boiling water, then turn off the heat, and cook for about 5 minutes. Transfer to a bowl of ice water, and remove once they're cool enough to handle.
  4. Place a small bowl upside down in a large bowl, and prop a corn cob on top. Run your knife down the side of the cob to remove the kernels, then repeat with the remaining cobs.
  5. Melt the butter in a large sauté pan, then add the corn and green beans. Season with salt and pepper, then toss the vegetables around until just warmed through. You don't need to cook them to death.
  6. Right before serving, sprinkle ¾ of the herbs over the vegetables, then toss to evenly incorporate. Taste and adjust the seasoning as needed. Transfer to a serving platter, or serve them right out of the pan. Garnish with the remaining herbs.

Notes

  • This is a very forgiving recipe. You can easily up the amount of corn or green beans as you wish, and adjust the amount of butter to your taste. You can add one fresh herb, or all of the ones listed. More herb variety will give you the best flavor, but it will still be good with even just one.

Nutrition

Calories: 144kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 116mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Vitamin A: 830IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg
5 from 2 votes

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9 Comments

  1. 5 stars
    Thanks for this super simple yet delicious recipe. I doubled the recipe for eight people at a summer evening event last night. Received lots of praises. It turned out yummy!