Name: Corn, Squash, and Beans with Jalapeño Butter
Ingredients: 4 cups corn kernels (from 8 ears fresh sweet corn); 2 pounds summer squash or zucchini, green and yellow, in medium dice; Jalapeño Butter; 2 garlic cloves, smashed to a paste with a little salt; 1 large onion, finely diced; 2 tablespoons olive oil; Salt and pepper; 2 pounds small green beans, topped and tailed, in ½-inch cut pieces; Cilantro leaves (optional)

Preparation info

Difficulty
Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

Use this recipe as a guide, incorporating other summer vegetables such as okra, wax beans, snap peas, and sweet peppers. The jalapeño butter is also divine on corn on the cob.

Ingredients

2 tablespoons olive oil
1 large onion, finely diced
2 garlic cloves, smashed to a

Method

Heat the olive oil in a large heavy-bottomed pan over a medium flame. Add the diced onion and let it cook for 5 minutes or so, until softened.

Add the garlic, corn kernels, summer squash, and green beans. Season well with salt and pepper. Increase the heat to high, and cook, stirring well, for a minute or two. Add a cup of water and cover the pan. Cook the vegetables for 5 to 7 minutes,