Perfect for a summer BBQ! It’s sweet, spicy and oh so delicious!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 4 pints Water, divided
- 1-½ tsp Fine salt
- 1 pound Green beans, trimmed
- 2 tablespoons Butter
- 2 teaspoons Cumin
- ¼ teaspoons Red pepper flakes, or to taste
- 4 ears Corn, kernels cut off the cob
Preparation
Bring 3 liters of water to a boil. Add 1 teaspoon of salt and the green beans. Cook for about 3 minutes. Transfer the beans to ice water and let cool.
Melt the butter in a heavy-bottomed skillet (like cast iron). Once melted and starting to foam, add the cumin and red pepper flake and sauté until fragrant. Be careful not to burn the spices.
Add corn kernels. Reduce heat to low-medium and cook for 15 to 20 minutes or until corn is caramelized or golden. Stir often, scraping the bottom of the pan to prevent it from burning.
Drain the green beans and add them to the pan. Cook until the beans are heated through. Season with the remaining salt or to taste.
