Roasted Corn and Beans


When the ingredients are good, I am a big fan of simplicity. In the dead of winter I am ready for braises and long-simmering soups. But in the summer just give me a few fresh ingredients and try not to mess them up. 

This side dish is the perfect example of that ethos. You can make it in a snap and yet it doesn't feel basic because a piece of grilled summer corn is a glorious thing to behold. So think of this as a slight tweak on what nature provided and you'll be all set with a dish more satisfying than it ought to be. 

Serves 6 to 8

4 ears of corn, husked
2 tablespoons olive oil  
1 pound green beans, trimmed
Juice of 1 lemon, divided
3 cloves garlic, diced
Dash of salt  

Turn your stovetop burners or grill on. Place the corn on top and cook for 3 to 5 minutes, depending how high your flame is. Turn occasionally - you want the corn to end up charred but not overdone. Remove from the heat and set aside to cool. 

Place a pan on medium high heat. Add the olive oil, green beans, half the lemon juice and the garlic. Cook for 5 to 6 minutes until the beans are cooked but still crisp. Set aside to cool.

Cut the corn off the cob and into a bowl. Add the green beans, the additional lemon juice and a generous dash of salt. Serve warm or at room temperature.