Cook’s notes
If you’re wondering why the green beans appear untrimmed (both top and bottom tips are visible, aren’t they?), that’s because haricot verts were used here. They’re so tender that they don’t need to be stringed. And that means a shorter prep time.
And the corn? Is it canned, frozen or fresh? Admittedly, cooking this side dish will be even quicker and easier if drained corn from a can were used. But canned corn kernels are already fully cooked so they won’t get a chance to soak up the flavor of the garlicky butter. So, I used fresh sweet corn.
Just two ears. When you combine that with 200 grams (7 oz) of green beans, the side dish is more than enough for four people.
To separate the kernels from the cob, hold the corn upright with one hand and slide a sharp knife to cut off the kernels. I do this on a large chopping board but if you want to make even less mess, use a wide shallow bowl to catch all the kernels as you cut them off the cob.
Can this dish be cooked ahead? Yes, a day ahead. But if you do, try to undercook the vegetables for a minute or so. That way, when you reheat them, they won’t turn soggy.
What’s the best way to reheat the dish? Just toss for a few minutes in a saute pan.
Just two ears. When you combine that with 200 grams (7 oz) of green beans, the side dish is more than enough for four people.
To separate the kernels from the cob, hold the corn upright with one hand and slide a sharp knife to cut off the kernels. I do this on a large chopping board but if you want to make even less mess, use a wide shallow bowl to catch all the kernels as you cut them off the cob.
Can this dish be cooked ahead? Yes, a day ahead. But if you do, try to undercook the vegetables for a minute or so. That way, when you reheat them, they won’t turn soggy.
What’s the best way to reheat the dish? Just toss for a few minutes in a saute pan.Garlic butter corn and green beans
Ingredients
- ¼ cup butter
- 1 onion peeled and roughly chopped
- 3 cloves garlic peeled and chopped
- 1½ cups sweet corn kernels (from two ears of corn)
- salt
- pepper
- 200 grams green beans (7 oz) stringed if needed then cut into two-inch lengths
Instructions
- Heat the butter in a saute pan.
- Saute the onion and garlic just until softened and aromatic.
- Add the corn, sprinkle in a teaspoon of salt and a quarter teaspoon of pepper and toss. Drizzle in a quarter cup of water, cover the pan and let the corn cook in the steam for eight to ten minutes.
- Add the green beans, sprinkle in half a teaspoon of salt and a pinch of pepper, toss, cover and cook for another four to five minutes.
- Taste. Add more salt and pepper, if needed, before serving.
Lemon pepper tuna pasta
