Best 10 Green Beans And Corn With Lime Butter Recipes

GREEN BEAN AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
• Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
• Bake in the preheated oven until set, about 30 minutes.

GREEN BEAN & CORN MEDLEY

Steps:

• In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.

GREEN BEAN AND CORN ALMONDINE

Steps:

• Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
• Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add 1/2 cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
• Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
• Stir in basil and serve.

KIDNEY BEANS AND CORN

Steps:

• Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
• Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.

BABY LIMA BEANS AND CORN

Steps:

• In a medium size saucepan bring water to a boil.
• Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
• Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
• Serve and enjoy!

MIXED BEANS WITH LIME BUTTER

Steps:

• Place beans in saucepan and cover with water; bring to a boil. Cook, uncovered, for 10 minutes or until crisp-tender; drain. , Melt butter in a skillet; add the dill, lime juice and zest, salt, pepper and beans. Stir to coat and cook until heated through.

CORN AND HARICOT VERTS/GREEN BEANS IN LIME SHALLOT BUTTER

Steps:

• 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.

BROILED TURMERIC SALMON WITH CORN AND GREEN BEANS

Steps:

• Heat the broiler to high and set a rack in the upper third in the oven. In a medium bowl, stir to combine 2 tablespoons oil with the turmeric and red-pepper flakes. Season the salmon all over with 1 teaspoon salt, then toss to coat in the spiced oil.
• On a sheet pan, toss the green beans, half the corn kernels, 1 tablespoon olive oil and a sprinkle of salt. Spread into an even layer, then nestle the salmon among the vegetables, skin side up.
• Broil until the green beans are blistered and charred in spots, and the salmon's skin is crisp and the flesh is opaque and flakes easily with a fork, 6 to 10 minutes. Halfway through broiling, check the vegetables; if any are burning, give them a stir so they're no longer in direct contact with the broiler.
• Meanwhile, in a large bowl, stir together the remaining corn kernels, the red onion, lime juice and 1 teaspoon salt.
• Transfer the salmon to a platter or plates, then scrape the charred vegetables into the bowl of raw corn and onion. Stir to combine and season to taste with salt. Spoon the vegetables alongside the salmon and drizzle everything with a little olive oil.

CORN AND HARICOTS VERTS IN LIME SHALLOT BUTTER

Steps:

• 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.