Scale

4 ears of fresh corn, kernels cut off

1 pound fresh green beans, trimmed

4 tablespoons butter, softened

2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

1 clove garlic, minced

Salt and pepper, to taste

Lemon wedges for serving (optional)

Bring a large pot of salted water to a boil.

Add green beans and cook for 3-4 minutes, until bright green and just tender. Remove with a slotted spoon and set aside.

Add corn to the same boiling water and cook for 2 minutes. Drain and set aside.

In a large skillet, melt the butter over medium heat. Stir in parsley, dill, chives, and garlic.

Add the green beans and corn to the skillet and toss to coat in the herb butter.

Season with salt and pepper, and squeeze fresh lemon juice over the top if desired.

Serve warm and enjoy every fresh, buttery bite!