This corn and green bean sauté is an easy dish to prepare, and it makes a great side to any type of protein source. The wonderful thing about this recipe is that it can easily be made all year long. This original recipe was created with fresh corn and green beans from the farmers market this past summer, but high quality fresh or frozen varieties will sauté up nicely anytime of the year.
1 – 2 tablespoons coconut or grape-seed oil
2 – cup fresh corn kernels
2 – 3 cups fresh green beans, ends cut off
1 tablespoon fresh thyme, minced, or 1 teaspoon dried thyme
2 teaspoons white wine vinegar
Salt and pepper to taste
In a large skillet heat oil over medium-high heat. Add corn and green beans and cook until corn and green beans are just starting to brown. Add thyme, season with salt and pepper, lower heat, and cook an additional 2-3 minutes. Stir in vinegar and serve. Enjoy!
Recipe and photo by Michelle