David Tanis’ Corn, Squash, and Beans with Jalapeño Butter

Lori Writer / Heavy Table
Lori Writer / Heavy Table

David Tanis, who serves as head chef at Alice WatersChez Panisse in Berkeley, CA six months of the year, writes in his new cookbook, A Platter of Figs and Other Recipes, “the best meals mirror nature and celebrate the seasonal.” This simple side salad made of sweet corn, zucchini, and green beans practically demands a joyous romp through your garden or your favorite Minneapolis-St. Paul farmers market. To round out the menu, Tanis suggests sliced tomatoes with sea salt, grilled chicken breasts, and a berry crumble. Delightful doesn’t have to be complicated. Writes Tanis, “the best menus are simply conceived, simply prepared, and simply served.”

Lori Writer / Heavy Table
Lori Writer / Heavy Table

Corn, Squash, and Beans with Jalapeño Butter

Serves 8 to 10

2 tbsp extra virgin olive oil
1 large onion, finely diced
2 garlic cloves, smash to a paste with a little salt
4 cups corn kernels (from 8 ears of sweet corn)
2 lbs zucchini or summer squash, diced
2 lbs green beans, topped and tailed and cut into ½-inch pieces
Salt and pepper to taste
1 cup water
Jalapeño Butter (see recipe below)
Optional garnish: cilantro leaves, chopped

  1. Over medium flame, heat olive oil in a large pot.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic, corn, zucchini (or squash), and green beans.
  4. Season to taste with salt and pepper.
  5. Turn heat to high and, stirring, cook for 2 minutes.
  6. Add water.
  7. Cover pan, then cook five to seven minutes, stirring occasionally.
  8. When the vegetables are soft, but not mushy, mix in jalapeño butter.
  9. Top with cilantro.
  10. Serve in a warmed bowl.

Jalapeño Butter

Stick butter, softened
1 jalapeño pepper, seeds removed and minced (if you like it spicier, you can leave the seeds in)
Salt and pepper to taste
Juice and grated zest of 1 lime
1 tbsp chives, cut into 1-inch pieces

  1. In a small bowl and with a wooden spoon, mix jalapeño into butter.
  2. Season with salt and pepper.
  3. Add lime zest, lime juice, and chives and mix well.

4 Comments

  1. le bender

    can you imagine how good that jalepeno butter would be on top of…well, pretty much anything? slow roasted pork tacos, cornbreat, tucked under the skin of a whole chicken and roasted over coals. mmmm

  2. le bender

    can you imagine how good that jalepeno butter would be on top of…well, pretty much anything? slow roasted pork tacos, cornbread, tucked under the skin of a whole chicken that’s roasted over fire. mmmm

  3. annmartina

    I made this last night. The corn takes center stage so fortunately the corn I had bought was great. Unfortunately, my jalapenos were not very hot ones, so next time I might take the time to bump up the heat a bit, if needed.

  4. Lori Writer

    le bender, I agree, you can’t go wrong with the jalapeño butter.

    annmartina, thank you for letting us know how this recipe worked for you. If you have more time next time, you might be able to bump up the heat by adding some of the jalapeño seeds to your butter instead of stripping them all out. In my opinion, corn should take center stage at every meal this time of year, except when bumped out of the spotlight by tomatoes!

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