Corn and Haricots Verts in Lime Shallot Butter


  • 3 cups corn
  • 1 teaspoon fresh lime zest
  • ¼ cup shallot
  • 1 teaspoon salt
  • ¾ pound haricots verts or other thin green beans
  • ½ teaspoon fresh lime juice
  • 2 tablespoons unsalted butter

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.

View full recipe at Epicurious


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