Corn and Haricots Verts in Lime Shallot Butter


Ingredients
 
  • 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
Instructions

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.

Cook time: 
30 minutes
Total time: 
30 minutes
Yield: 
Serves 6

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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