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Ingredients
- 6 ears of corn, husked
- salt and pepper
- 1 lb green beans, cut into 1/2 inch pieces
- 3 tbsp butter
- 1 bunch scallions, cut into 1/4 inch pieces
- 3/4 tsp paprika
Preparation
Step 1
Slice kernels from corn cobs. Bring a large pot of water to a boil. Season with 1 tbsp salt. Cook beans until crisp-tender, 3 minutes, remove and spread out on a baking sheet to cool.
Melt butter in a skillet over medium. Cook scallions until soft, 5 minutes, add corn and 1 tsp salt, cook until warmed through, 3-4 minutes. Add beans and paprika. Season with salt and pepper, cool until heated, 2-3 minutes.