Warm Corn and Green Beans with Lime
Warm Corn and Green Beans with Lime — no vinaigrette, no chilling required. Frozen vegetables, cast iron, ready in 30 minutes.
Servings: 4 people (as a side)
Calories: 233kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- 2 tablespoons olive oil (28 grams)
- 1 small onion (3-4 ounces; very finely minced)
- 1 teaspoon minced garlic (2 cloves)
- ¼ teaspoon red pepper flakes (to taste)
- 16 ounces corn (455 grams) (frozen, unthawed)
- 12 ounces green beans (320 grams) (frozen, unthawed)
- 1 cup cherry tomatoes (halved or diced; about half of a carton)
- basil or cilantro (optional, to garnish)
Dressing
- 4 tablespoons lime juice (60 grams)
- 1 ½ tablespoons soy sauce (22 grams)
- 2 teaspoons brown sugar (8 grams)
Instructions
- Heat olive oil in a large (cast iron) skillet over medium-high heat. Add minced onion and cook until browned, about 3-4 minutes. Add garlic and red pepper flakes, and stir to combine.
- Add corn. Cook for about 4 minutes; don't stir if you want them to brown. Stir only if the corn begins to burn.
- Stir in green beans. Cook for another 4-5 minutes.
- Meanwhile, combine lime juice, soy sauce, and brown sugar. Pour over cooked vegetables and cook for another minute. Stir in tomatoes and herbs if using. Serve warm.
Notes
I've developed this recipe to be weeknight-friendly. I always cook this using frozen vegetables without thawing them, but you can use fresh corn and green beans.
Skip tomatoes if you don't have fresh. You can also skip the herb garnish
Bottled lime juice is fine in this; you're using it for acidity. I use lower sodium soy sauce.
Recipe inspired by the Charred Corn Succotash in Smitten Kitchen Every Day.
Calorie count is an estimate only.
Nutrition
Calories: 233kcal | Carbohydrates: 38g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 392mg | Potassium: 591mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1112IU | Vitamin C: 32mg | Calcium: 53mg | Iron: 2mg
