Green Bean and Corn Almondine

Name: Green Bean and Corn Almondine
Total time: 15 min
Yield: 6 to 8 servings
Ingredients: 1/2 cup sliced almonds (2 ounces); 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1 1/2 pounds green beans, trimmed; 5 thyme sprigs; Salt and black pepper; 3 tablespoons unsalted butter; 2 cups fresh corn kernels (from 2 to 3 ears), or use thawed from frozen

By Kay Chun

Updated Nov. 8, 2021

Green Bean and Corn Almondine — Christopher Testani for The New York Times. Food Stylist:Simon Andrews. Prop Stylist: Christina Lane.

Total Time: 15 minutes
Rating: 4(795)
Comments: Read comments

The classic French dish of green beans and almonds gets a fun update with the addition of corn, which lends extra sweetness, chewy texture and pops of golden color. The simply prepared dish allows the tender green beans and corn to shine in a velvety garlic- and thyme-infused butter sauce. The nutty flavor and delicate crunch of toasted sliced almonds round out the dish. (Haricots verts also work beautifully here, in place of the green beans, but decrease the steaming time to 3 minutes.) This quick and versatile salad pairs well with many different foods and can be enjoyed warm or at room temperature.

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Ingredients

Yield:6 to 8 servings

½cup sliced almonds (2 ounces)
2tablespoons extra-virgin olive oil
2garlic cloves, minced
1½pounds green beans, trimmed
5thyme sprigs
Salt and black pepper
3tablespoons unsalted butter
2cups fresh corn kernels (from 2 to 3 ears), or use thawed from frozen

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
Step 2
Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add ½ cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
Step 3
Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.

Ratings

4 out of 5

795 user ratings

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Comments

TS3 years ago

Any tips for making this ahead of time to take to a dinner? Will it get mushy which would be the worse??

elensar3 years ago

I think if you steamed the beans, then put it together last minute it would be fine. You can even heat it in the micro...

David Martin3 years ago

Refrigerate this, and add sliced cherry tomatoes. Colorful and delicious.

Marsha1 month ago

I love this dish combination of two vegetables. Even gave consideration to adding a shredded carrot - for both color and sneaking another veggie into the dish. Added some white miso to the sauce as everything was steaming. It’s a dish everyone in our family can eat and enjoy!

Lee6 months ago

Made this as a Thanksgiving side. I added crushed red pepper, used fresh thyme, and lemon zest and the juice of ½ a lemon. I also roasted the corn with some olive oil (used frozen) and roasted a few thin slices of red onion. I made it in advance and served at room temp. It was very good.

Nancy6 months ago

Tried this as a new Thanksgiving side and added sun-dried tomatoes as one commenter suggested. I need to tweak it a little more, as it was slightly bland. Maybe roasting the haricots verts and corn would add more depth the overall flavor.

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