Corn and Haricots Verts in Lime Shallot Butter

From A Lazy Front Porch Supper, July 2003

Serves 6

Active time: 30 min
Start to finish: 30 min

1/4 cup finely chopped shallot
2 tablespoons unsalted butter
3/4 lb haricots verts or other thin green beans, trimmed and cut crosswise into 1/4-inch pieces
3 cups corn (from about 6 ears)
1 teaspoon salt
1 teaspoon finely grated fresh lime zest
1/2 teaspoon fresh lime juice, or to taste

Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add beans, corn, and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

A Lazy Front Porch Supper

Shellfish Watermelon Ceviche
Heirloom Tomatoes with Bacon, Blue Cheese and Basil
Grilled Steaks with Red Chile Sauce
Pickled Red Onions with Cilantro
Corn and Haricots Verts in Lime Shallot Butter
Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Recipe Box Home | Share or get a recipe in Food Talk

Follow along as 15 bloggers from around the country commit to eating a local diet. Locavore Nation® will chronicle their ups and downs throughout 2008 as they try to make a difference through sustainable eating.
Follow the Nation!

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up now!

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More