Green Beans and Corn with Fresh Herbs: A Vibrant, Summery Side Dish
This Green Beans and Corn with Fresh Herbs recipe is the ultimate garden-fresh side dish. Packed with seasonal produce and tossed in butter and herbs, it's the perfect vibrant and flavorful complement to any meal!
Why You’ll Love This Recipe
Few things scream “summer on a plate” quite like a bowl of vibrant green beans and sweet corn tossed in real butter and a medley of fresh herbs. This dish is simple, seasonal, and absolutely bursting with flavor—and it comes together in under 30 minutes!
You’ll love this recipe because:
It’s light and fresh but still comforting.
It uses easy-to-find seasonal ingredients.
It’s flexible—you can use whatever herbs you have on hand.
It’s a crowd-pleasing side for cookouts, family dinners, or even holiday meals.
If you're looking for a vegetable side dish that’s more than just an afterthought, this one delivers bright color, layered flavor, and just the right amount of buttery indulgence.
Ingredient Breakdown
Each component in this recipe plays a key role in creating a dish that’s both wholesome and full of flavor:
🥦 1 lb Fresh Green Beans (trimmed and cut into bite-size pieces)
Green beans offer a crisp, clean flavor and satisfying bite. Blanching them keeps their color bright and texture perfectly tender-crisp.
Pro Tip: Look for beans that are firm and vibrantly green. Avoid limp or wrinkled pods.
🌽 4 Ears Fresh Corn (shucked)
Fresh corn adds natural sweetness and juicy texture that contrasts beautifully with the green beans. Boiling softens the kernels just enough without losing their pop.
Shortcut: In a pinch, you can use frozen corn (just make sure to thaw and drain it first).
🧈 5 Tablespoons Butter
Butter brings everything together, coating each veggie in silky richness and helping the herbs stick. It adds warmth and that nostalgic, comforting flavor we all love.
Make it dairy-free: Swap for olive oil or vegan butter.
🧂 Salt & Pepper (to taste)
Seasoning is everything! Don’t skimp. Salt brings out the sweetness of the corn and the depth of the herbs, while black pepper adds a bit of warmth.
🌿 1 Cup Various Fresh Herbs (finely chopped)
This is what sets this dish apart! A full cup of herbs adds brightness, complexity, and a gourmet finish. Mix and match your favorites for a truly custom flavor blend.
Suggested herbs include:
Basil – Sweet, peppery, and fragrant
Chives – Mild onion flavor
Thyme – Earthy and floral
Rosemary – Piney and aromatic (use sparingly)
Tarragon – Slightly sweet with hints of anise
Chervil – Mild, delicate, parsley-like
Marjoram – Mild, sweet oregano cousin
Parsley – Fresh and grassy
Tip: Chop herbs just before using to keep them fresh and flavorful.
Step-by-Step Instructions
This dish is simple, but a few pro tips along the way make all the difference in the final result.
Step 1: Bring the Water to a Boil
Start by bringing a large pot of water to a rolling boil. Salt it generously—this seasons the vegetables from the inside out.
While it’s heating, prepare a large bowl of ice water. This will stop the cooking process and help lock in the vibrant green color of the beans.
Step 2: Blanch the Green Beans
Drop the trimmed green beans into the boiling water and cook for about 2 minutes until tender-crisp. Immediately transfer to the bowl of ice water. Once cooled, drain well and set aside.
Pro Tip: Don’t overcook! You want that perfect balance between crispness and tenderness.
Step 3: Cook the Corn
Place the shucked ears of corn into the boiling water. Turn off the heat and let the corn sit for 5 minutes—it will cook gently in the hot water. Then transfer the ears to the ice water bath.
Once cool enough to handle, cut the kernels off the cob using a sharp knife. Place a small bowl upside-down inside a larger bowl to steady the corn as you cut—this helps the kernels fall neatly.
Step 4: Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the corn kernels and green beans and sauté for 3–5 minutes until just warmed through. You don’t want to brown the veggies—just coat them in butter and heat them up.
Season generously with salt and pepper.
Step 5: Add the Herbs
Right before serving, sprinkle in about ¾ of the chopped herbs and toss everything together so they evenly coat the veggies.
Taste and adjust seasoning if needed. Transfer to a serving dish and top with the remaining herbs for a fresh, vibrant garnish.
Optional: Serve with a wedge of lemon for a little citrus brightness.
What to Serve With Green Beans and Corn
This dish pairs wonderfully with just about any protein and makes a standout side for gatherings.
Here are some serving ideas:
Grilled Chicken or Lemon Garlic Shrimp
Burgers or BBQ Ribs at a summer cookout
Roast Turkey or Ham for the holidays
Pork Chops with garlic Parmesan sauce
Herbed Rice or Quinoa Bowls for a plant-based meal
It’s also excellent with a slice of crusty bread or alongside a simple tomato salad.
Tips for Success
✅ Blanch, don’t boil to death – You want bright green beans, not mushy ones.
✅ Fresh herbs are key – Dried herbs won’t deliver the same brightness.
✅ Don’t skip the butter – It’s the magic that ties everything together.
✅ Chop herbs finely – So they evenly coat the veggies without overpowering any one bite.
Make It Your Own
This recipe is super flexible! Here are some fun ways to customize it:
Add garlic – Sauté a clove or two with the butter for extra depth.
Use other veggies – Zucchini, asparagus, or cherry tomatoes would be lovely additions.
Add cheese – Sprinkle in a little grated Parmesan or crumbled feta before serving.
Give it heat – Add red pepper flakes or a dash of hot sauce.
Make it vegan – Swap out the butter for olive oil or vegan butter.
Storage & Reheating
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over medium heat. Add a splash of water or more butter if needed.
Don’t freeze: The herbs and corn don’t hold up well in the freezer.
Why This Recipe Works
It’s all about fresh, seasonal ingredients treated with care. Blanching the vegetables preserves their flavor and texture. A simple butter sauté adds richness, and a generous helping of herbs takes the flavor to the next level.
It’s not just another veggie side—it’s the kind of dish people go back for seconds of. The kind that gets compliments at the potluck. The kind that might just steal the show from the main course.
Green Beans and Corn with Fresh Herbs
This Green Beans and Corn with Fresh Herbs recipe is the ultimate garden-fresh side dish. Packed with seasonal produce and tossed in butter and herbs, it's the perfect vibrant and flavorful complement to any meal!
Ingredients
- 1 lb fresh green beans, trimmed and cut into bite-size pieces
- 4 ears fresh corn, shucked
- 5 tbsp butter
- Salt and pepper to taste
- 1 cup various fresh herbs, finely chopped (such as basil, chives, thyme, rosemary, tarragon, chervil, marjoram, parsley)
Instructions
- Bring a large pot of salted water to a boil. Prepare a bowl of ice water.
- Blanch the green beans for 2 minutes, then transfer to the ice water. Drain and set aside.
- Add corn to the boiling water. Turn off heat and let sit for 5 minutes. Transfer to ice bath.
- Cut kernels off the cobs using a sharp knife.
- In a large skillet, melt butter. Add corn and green beans. Season with salt and pepper. Cook 3–5 minutes until warmed through.
- Stir in ¾ of the herbs. Toss well. Taste and adjust seasoning.
- Garnish with remaining herbs and serve.
🌿 If you try this recipe, I’d love to know what you think!
Leave a comment below, rate the recipe, or snap a photo and tag me on Instagram [@yourhandle]!
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This easy, herb-packed veggie dish is sure to become a favorite.
This Green Beans and Corn with Fresh Herbs recipe is the ultimate garden-fresh side dish. Packed with seasonal produce and tossed in butter and herbs, it's the perfect vibrant and flavorful complement to any meal!