Bright, buttery, and utterly effortless, Summer Corn & Green Beans with Herb Butter is the ultimate celebration of sunny market bounty! Picture crisp-tender green beans tossing around with sweet, juicy corn, all wrapped in a dreamy herb-flecked butter. It’s a side dish that comes together in minutes, but packs a punch of color and flavor that wakes up any summer table. Whether you’re hosting a backyard barbecue, bringing a light dish to a picnic, or just looking for a quick way to enjoy the best of the season, this simple, vibrant recipe is guaranteed to become your new go-to.

Summer Corn & Green Beans with Herb Butter Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Summer Corn & Green Beans with Herb Butter lies in its simplicity—each ingredient has a starring role. Fresh, seasonal produce and a handful of herbs create incredible texture, color, and depth of flavor, all elevated by creamy butter and the bright zing of lemon.

Fresh corn: Nothing beats the sweetness of corn picked at its peak—cut into thirds for easy eating and maximum charm.
Green beans: Trimmed green beans bring a beautiful crunch and vivid color to the dish; go for the snappiest ones you can find.
Unsalted butter: Using softened butter lets the fresh herbs meld together smoothly, coating every bite with richness.
Fresh parsley: Chopped parsley sprinkles a burst of grassy green freshness throughout.
Fresh chives: These mild, oniony herbs add subtle flavor without overpowering the sweet veggies.
Fresh thyme leaves: Just a teaspoon gives a woodsy aroma and earthy undertone.
Lemon zest: The zest amps up the brightness and pairs beautifully with the herbs and butter.
Lemon juice: Just a splash brings all the flavors into sharp, tasty focus.
Salt and black pepper: Let your taste be your guide—a generous pinch will round out the dish.

How to Make Summer Corn & Green Beans with Herb Butter

Step 1: Boil the Corn

Start by bringing a large pot of well-salted water to a rolling boil. Drop in your cut corn pieces and let them cook for 3 to 4 minutes. You’re looking for tender, juicy corn that still holds its shape and natural sweetness. This first step is all about celebrating summer’s sweetest crop.

Step 2: Add the Green Beans

Once the corn has had a head start, add the trimmed green beans right into the same pot. Allow them to cook alongside the corn for another 3 to 4 minutes. Both veggies should be just tender—still vibrant and with a pleasant crunch that snaps under your fork.

Step 3: Drain and Set Aside

Quickly drain the corn and beans in a colander, letting any excess water run off. Set the warm vegetables aside for just a moment while you whip up that glorious herb butter. Working while they’re still hot helps the butter melt and coat every bite.

Step 4: Prepare the Herb Butter

In a small bowl, combine the softened butter with the parsley, chives, thyme, lemon zest, lemon juice, plus a pinch of salt and crack of black pepper. Use a fork or spoon to mash everything together until it’s uniform and flecked with green. This magic blend is what transforms Summer Corn & Green Beans with Herb Butter into something truly irresistible.

Step 5: Toss and Serve

While the vegetables are still warm, tumble them into a mixing bowl and scoop in all that herby butter. Gently toss until every piece is gleaming and fragrant. The butter melts into the hot corn and beans, creating a glossy, flavorful coating that smells like pure summer. Serve immediately, with extra fresh herbs sprinkled over the top if you’re feeling fancy!

How to Serve Summer Corn & Green Beans with Herb Butter

Garnishes

A final flourish of fresh herbs—more parsley, chives, or even a scattering of lemon zest—takes this dish from great to show-stopping. Don’t be shy with the greens; they add a burst of color and a fragrant finish that impresses every time.

Side Dishes

This dish is incredibly versatile alongside just about anything grilled: think juicy steaks, smoky chicken, or even delicate grilled fish. For a vegetarian feast, pair your Summer Corn & Green Beans with Herb Butter with a hearty grain salad, marinated tomatoes, or crusty bread for soaking up any extra butter.

Creative Ways to Present

Turn this classic side into a main by tossing it with cooked pasta and a handful of feta, or serve it atop whipped ricotta as a colorful starter. You could even skewer the corn and beans for a playful kebab effect—either way, Summer Corn & Green Beans with Herb Butter is guaranteed to steal the spotlight.

Make Ahead and Storage

Storing Leftovers

Any extra Summer Corn & Green Beans with Herb Butter keeps well, thanks to the sturdy veggies and rich butter. Transfer leftovers to an airtight container and tuck them in the fridge for up to three days. The flavors intensify overnight, making this dish a surprisingly delightful cold snack, too.

Freezing

While you can freeze this dish, keep in mind the texture of the beans and corn might soften a bit when thawed. For best results, freeze only the prepared veggies (without the butter) in a single layer, then reheat and toss with fresh herb butter when you’re ready to serve.

Reheating

To bring your leftovers back to life, gently warm them in a skillet over low to medium heat, stirring just until heated through. A small splash of water or extra knob of butter can help revive the luscious glaze and keep everything just as appealing as the first serving.

FAQs

Can I grill the corn instead of boiling it?

Absolutely! Grilling the corn before mixing with the green beans adds a wonderful smoky layer to the Summer Corn & Green Beans with Herb Butter. Just brush with a little oil and char over medium heat, then proceed with the recipe.

What if I only have dried herbs?

Fresh herbs definitely shine here, but you can substitute with dried in a pinch—just use about a third of the amount, since dried herbs are more intense. The flavor will be different, but still delicious.

Can this be made dairy-free?

Yes! Swap the butter for a plant-based alternative, such as vegan butter or olive oil. The dish will still have vibrant herby taste and a lovely coating, making it a fabulous dairy-free side.

Could I use frozen veggies if fresh aren’t available?

While nothing beats the snap of just-picked produce, you can use frozen corn and beans in the off-season. Just boil or steam them according to their package directions before tossing with the herb butter.

How can I make the herb butter ahead of time?

Prepare the butter mixture up to a week in advance and store it tightly wrapped in the fridge. When it’s time to cook, simply let it soften to room temp and proceed with the recipe for Summer Corn & Green Beans with Herb Butter.

Final Thoughts

There’s just something magical about a bowlful of Summer Corn & Green Beans with Herb Butter—the way it captures the essence of the season, the smiles it brings to the table. If you haven’t tried this recipe yet, now’s the time! One taste, and you’ll be adding it to your roster of go-to summer favorites.

Summer Corn & Green Beans with Herb Butter Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 18 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Enjoy the flavors of summer with this delightful side dish of Summer Corn & Green Beans with Herb Butter. Tender corn and green beans are tossed in a fragrant herb butter for a dish that is both simple and bursting with seasonal freshness.

Ingredients

Scale

Fresh Corn:

4 ears fresh corn (shucked and cut into thirds)

Green Beans:

12 ounces green beans (trimmed)

Herb Butter:

3 tablespoons unsalted butter (softened)
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh chives (chopped)
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
Salt and black pepper to taste

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Instructions

Boil Vegetables: Bring a large pot of salted water to a boil. Add the corn and cook for 3–4 minutes. Add the green beans and cook an additional 3–4 minutes until just tender.
Prepare Herb Butter: In a small bowl, combine softened butter with parsley, chives, thyme, lemon zest, lemon juice, salt, and pepper.
Toss with Herb Butter: While warm, gently toss the drained vegetables with the herb butter until coated.
Serve: Garnish with extra herbs if desired and serve immediately.