Corn and Haricot Verts Green Beans in Lime Shallot Butter
Brighten up your table with this vibrant and flavorful recipe for Corn and Haricot Verts Green Beans in Lime Shallot Butter! This quick and easy side dish pairs tender-crisp haricot verts and sweet, juicy corn kernels with a luxurious lime-infused butter sauce, enhanced by fragrant shallots and garlic. Blanching the vegetables ensures perfect texture and color, while fresh lime juice and zest add a zippy citrus punch that balances the richness of the butter. Finished with a sprinkle of fresh parsley, this dish is a stunning accompaniment to any main course, from grilled meats to seafood. Ready in just 25 minutes, it’s an elegant yet fuss-free option for weeknight dinners or holiday feasts. Perfect for anyone looking to elevate their vegetable side game with fresh, seasonal flavors!
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Recipe Information
Ingredients
- 300 grams Haricot verts (French green beans)
- 250 grams Fresh corn kernels (about 2 ears of corn)
- 60 grams Unsalted butter
- 1 medium Shallot, finely minced
- 2 cloves Garlic, minced
- 2 tablespoons Lime juice
- 1 teaspoon Lime zest
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 cups Water
- 10 pieces Ice cubes
Instructions
Bring 4 cups of water to a boil in a large pot. Add a generous pinch of salt.
Prepare a large bowl with ice water by combining ice cubes and cold water.
Trim the ends of the haricot verts and blanch them in the boiling water for 2-3 minutes until tender-crisp and bright green.
Using a slotted spoon, transfer the blanched haricot verts to the ice water to stop the cooking process. Drain and set aside.
In the same boiling water, add the corn kernels and cook for 2 minutes until tender. Transfer to the ice water as well, then drain and set aside.
In a large skillet over medium heat, melt the butter until bubbling.
Add the minced shallot to the skillet and sauté for 2-3 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Add the blanched haricot verts and corn to the skillet, tossing to coat in the butter.
Stir in the lime juice, lime zest, salt, and black pepper. Cook for 1-2 minutes until the vegetables are warmed through.
Remove from heat and sprinkle with freshly chopped parsley.
Serve immediately as a side dish and enjoy the bright, buttery flavors!
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 20.9 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1375 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
