Summer has taken hold of me, as is usually does, and because it’s always so short here in the Pacific NW, I’m enjoying it while I can. This explains my lack of posting here (among a very busy work schedule), but I just had to share this recipe while corn is still in season.
I love just about any vegetable slightly charred, but I had never cooked green beans this way before, so I pulled out my favorite cast iron pan and gave it a go. I’ve made this dish at least five times by now and I still haven’t tired of it. It may remain in rotation up until the green beans get pulled from the garden and I can no longer get corn at the market. I love fresh corn on the cob this time of year and it adds the perfect slightly sweet balance to the heat here.
Hope you all are having a great Summer! Can you believe that September is only a few short weeks away? That means it’s almost Fall!
Spicy Blackened Green Beans & Corn / serves 4
Jalapeño’s can really vary in heat. Start with one and if you want something spicier, add another. If you dislike cilantro or want a different flavor, I’ve tried this with basil too and it’s just as good. Also, everything cooks relatively quickly here, so you’ll want to make sure your prep work is finished before starting.
2 tablespoons ghee or high heat oil if you’re vegan
1 1/2 lbs. green beans, washed and ends trimmed
2 cloves garlic, sliced or finely chopped
1-2 ears corn, shucked and kernels removed
1 jalapeño, seeded and finely chopped
1/4 of a red onion, thinly sliced
juice of one small lime
big handful of cilantro, roughly chopped
salt to taste
Place a heavy pan over medium-high heat, once hot add the ghee. Add the green beans along with a pinch of salt and give everything a good toss. Cook stirring occasionally until the beans get blistered and blackened skin and they turn a vibrant green, about 10 minutes.
Once the beans look nice and charred, lower the heat to medium and toss in the garlic. Cook for another minute, then add in the corn, jalapeño, and red onion, give everything a good stir and cook for another 2 minutes. Remove from heat, squeeze lime juice over everything, stir in the cilantro, and season with salt to taste.
Beans and corn, beans and corn! You know it’s definitely late summer when these start popping up everywhere. Love the blackening!
Jacqui, this sounds and looks phenomenal! I don’t have corn or green beans on hand, but if I did, this would totally be dinner.
This sounds sooooo good! I have some green beans but I’m hoping I’ll be picking up more in our CSA tonight. I love how nice and charred the beans look. And no talking about fall yet ;)
I’m like you in that I like my veggies slightly charred, and I’ve never tried this technique with green beans! I’m trying to churn out as many of the summer recipes I’ve had sitting in my queue as possible…it’s hard to believe September is just around the corner (though, you’d never know the difference, living in San Francisco).
This looks so delicious! I love anything with a kick–I think it adds a lot of flavor and really makes veggies more vibrant and satisfying. This looks amazing. Never thought about charring my vegetables before like this, but I love the idea. Definitely bookmarking this for the future!
Love your site and photographs! Beautiful.
I’m in the Pacific NW also and green beans and corn are wonderful from Seven Oaks Farm. This looks like a great recipe! Gotta Try it!
Seriously so good. I ate an entire plate full!
Haha! I’m pretty sure I did too :)
I made this salad a couple of weeks ago and my husband’s response to the recipe, “It’s a keeper.”
Delicious.
That’s the best response! Glad you guys love it!
Had to use basil and yellow onion and it was still delicious, love having another go-to vegan recipe