1/4 cup shallot, finely chopped
2 tablespoons unsalted butter
3/4 lb. tender green beans trimmed and cut crosswise into 1/4-inch pieces
3 cups corn (from about 6 ears)
1 teaspoon salt
1 teaspoon lime zest, fresh, finely grated
1/2 teaspoon fresh lime juice (to taste)
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.
from: food.comShare to Print