Caramelized Corn and Green Bean Skillet with Cumin
Ingredients
- 4 quarts water divided (3 quarts for boiling, 1 quart for ice bath)
- 1 ½ tsp. salt divided (1 teaspoon for boiling water, ½ teaspoon for seasoning corn)
- 1 lb. green beans trimmed
- 2 tbsp. butter
- 2 tsp. cumin
- ¼ tsp. red pepper flake or more if more spice is desired
- 4 ears corn shucked, kernels cut off the cob
Instructions
- Bring 3 quarts of water to boil. Add 1 tsp. of salt and green beans. Cook for about 3 minutes. Transfer beans into ice cold water and allow to cool.
- Melt butter in heavy bottomed skillet (like a cast iron). Once melted and starting to foam, add in cumin and red pepper flake and saute until fragrant. Careful not to burn spices.
- Add in corn kernels. Lower heat to low-medium and cook for 15-20 minutes or until corn is caramelized or browned. Stirring often and scraping bottom of pan to prevent burning.
- Drain green beans and add to skillet. Cook until beans are warmed through.
- Season with remaining salt or to taste.
CLICK TO DISPLAY NUTRITION INFO
Nutrition
Calories: 176kcalCarbohydrates: 26gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 16mgSodium: 841mgPotassium: 534mgFiber: 5gSugar: 9gVitamin A: 1258IUVitamin C: 20mgCalcium: 98mgIron: 3mg
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