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Sweet Corn & Green Bean Salad with Hazelnuts – Easy Cookout Side

A charred corn and crisp green bean salad tossed in a warm brown butter hazelnut vinaigrette.

  • Total Time: 30 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 4 ears fresh corn, kernels removed (about 3 cups)
  • 1 lb green beans, trimmed
  • 1/2 cup hazelnuts, toasted and roughly crushed
  • 4 tbsp unsalted butter
  • 1 small shallot, thinly sliced
  • 3 tbsp sherry vinegar (or red wine vinegar)
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1/4 cup fresh basil or tarragon, torn
  • Flaky salt and black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Blanch the green beans for 3-4 minutes until bright green and crisp-tender, then plunge into an ice water bath and drain well.
  2. Heat a dry cast-iron skillet over high heat. Add the corn kernels in a single layer and cook without stirring, 3-4 minutes per side, until well charred in spots.
  3. While the corn cooks, combine the sliced shallot and sherry vinegar in a small bowl and let it sit to quick-pickle.
  4. In a small saucepan, melt the butter over medium heat and cook, swirling often, until it turns amber and smells nutty, 3-5 minutes. Stir in the crushed hazelnuts and cook 30 seconds, then remove from heat and let cool slightly.
  5. Whisk the pickled shallot and vinegar with the Dijon mustard and olive oil, then whisk in the warm brown butter hazelnut mixture.
  6. Toss the charred corn, blanched green beans, dressing, and herbs together. Season with flaky salt and black pepper. Serve warm or at room temperature.

Notes

If using frozen corn, thaw and pat it very dry before charring or it will steam instead of brown. Store the dressing separately if making ahead, and toss everything together just before serving so the beans keep their color and snap.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Method: Stovetop
  • Cuisine: American