WASHINGTON STATE CORN appears in markets in July and doesn’t stop until September. Fresh, sweet corn is truly the taste of summer and takes only a few minutes to prepare. Vegetables are so plentiful in the summertime we always end up with bins of beans and corn, and after weeks of eating corn on the cob I came up with this simple way to celebrate the summer bounty.

　　

Ingredients

serves 4 as a side dish

　　1 tablespoon unsalted butter

　　1/2 medium yellow onion, diced

　　2 ears fresh yellow corn, kernels removed (about 1 1/3 cups corn)

　　8 ounces green beans, cut into 3/4-inch pieces

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1/8 teaspoon garlic powder

　　

Step 1

In a medium skillet over medium heat, melt the butter. Add the onion and sauté for 4 minutes, stirring occasionally, until browned. Stir in the corn and cook for 2 minutes. Add the beans, salt, pepper, and garlic powder. Cook for 3 minutes, stirring occasionally, and remove from the heat.

　　

Step 2

Add 1 tablespoon water to the skillet and cover. Let the vegetables sit, covered, off the heat for 5 to 10 minutes before serving.

　　Pure Flavor