Corn and Haricots Verts in Lime Shallot Butter

  • 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.

Copyright July 2003, Gourmet magazine. Printed with permission.

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Serves 6

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