Creamy Corn and Green Beans

David Nayfeld, executive chef and co-owner of San Francisco’s Italian taverna Che Fico, says corn is an easy sell for kids. “It’s sweet. It’s fun to eat. You get to shuck it," he explains. "Green beans are less of an easy sell. They’re green. They’re beans. They taste . . . healthy. But this comforting recipe is a good way to marry the two.” Cream adds richness to the dish, while the lemon keeps it from being too much. He says it’s the perfect quick side for steak night, BBQ, fried chicken or meatloaf, and is a great addition to a Father’s Day menu. “Plus, who doesn’t like to shuck?” he adds. If you want to lighten things up, omit the cream entirely and replace the butter with extra-virgin olive oil. This recipe is featured in Nayfeld’s cookbook, Dad, What’s for Dinner?, a guide for dads, moms and other caregivers to prepare food the entire family will love.

Ingredients:

  • 1 Tbs. unsalted butter
  • 1/2 medium yellow onion, finely diced
  • 4 ears corn, shucked and kernels cut off the cob
  • 1 lb. (455 g) green beans, trimmed and cut into 1/4-inch (6-mm) pieces
  • Thinly sliced peel and juice of 1 medium lemon
  • Kosher salt and freshly ground black pepper
  • 1 cup (8 fl. oz./250 ml) heavy cream
  • Pinch of red pepper flakes (optional)

Directions:

Heat a rondeau over high heat, then add the butter and let it melt. Once the foaming has subsided, add the onion and cook, stirring constantly so it doesn’t brown, about 1 minute. Add the corn kernels and cook, stirring frequently for 2 minutes. Add the green beans and cook, stirring, for 1 minute. Add the lemon peel and 1 Tbs. salt and cook, stirring, for 2 minutes.

Add the cream, 1/4 tsp. black pepper and the red pepper flakes. Allow the cream to cook down and thicken until it coats the back of the spoon (nappé, if you’re being technical), about 3 minutes. Remove from the heat and stir in the lemon juice.

Return the pan to high heat and cook until the cream has cooked down enough that it is nappé, about 1 minute. Remove from the heat but continue stirring for 1 to 2 minutes. As the sauce cools it will thicken further and emulsify. Serve immediately. Serves 4.

Tip: Shucking Party! The fastest shucker gets a prize. (That prize can be choosing what to watch during family screen time.)

Adapted from Dad, What’s for Dinner? by David Nayfeld and Joshua David Stein (Knopf, 2025)