Caramelized Corn and Green Bean Skillet with Cumin

Bring 3 quarts of water to boil. Add 1 teaspoon salt and green beans. Cook for about 3 minutes. Transfer beans into ice cold water and allow to cool.

Melt butter in heavy bottomed skillet (like a cast iron). Once melted and starting to foam, add cumin and red pepper flake and saute until fragrant. Be careful not to burn spices.

Add corn kernels. Lower heat to low-medium and cook for 15–20 minutes or until corn is caramelized or browned. Stir often, scraping bottom of pan to prevent burning.

Drain green beans and add to skillet. Cook until beans are warmed through. Season with remaining salt or to taste.