Corn, Green Beans and Parmesan

Recipes such as this Corn, Green Bean and Parmesan dish from "Tartine All Day" cookbook can be adapted for canned goods.


“Tartine All Day: Modern Recipes for the Home Cook”

Chad Robertson and Elizabeth Prueitt’s Tartine phenomenon began in 2002 with Tartine Bakery, added Bar Tartine, and birthed three cookbooks. Now, in partnership with pizza guru Chris Bianco, they have opened the 5,000-square-foot food hall, the Tartine Manufactory. The food in this fourth cookbook, written by Prueitt, is very approachable for the home cook, but still sprinkled with sophisticated nuances typical of their San Francisco franchise.

Preserved lemon and salsa verde ramp up the "Many Bean Salad," strawberries become luxurious when paired with champagne gelee; the addition of corn nuts and shaved Parmesan cheese completely changes a simple summer salad, as seen below.

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Corn, Green Beans and Parmesan

Makes 4 to 6 servings

Our chef, Sam, made this wonderful combination of two kinds of corn — fresh from the cob, and a corn called quicos, or maiz gigante (which also goes by the commercial name of corn nuts). The quicos are dry, crunchy and salty and are balanced by the lime in the dressing and the sweetness from the fresh corn. Adding green beans and topping it with Parmesan cheese makes it a more substantial dish.


3 ears of corn, shucked and kernels cut off cob

6 ounces green beans, yellow wax beans, or a combination trimmed

3 scallions, sliced thinly on bias

1 bunch cilantro, leaves pulled from stems

2/3 cup quicos (corn nuts), coarsely chopped

2 tablespoons lime juice, plus more as needed

1 tablespoon green or red hot sauce, plus more as needed

3 tablespoons olive oil

Sea salt

Ground black pepper

Nasturtium leaves for garnish (optional)

2 ounce-piece of Parmesan, for garnishing


In a skillet over medium-high heat, cook the corn just until heated through, about 2 minutes. Set aside.

Prepare a bowl of ice water. Bring a saucepan of water to a boil. Add the beans and blanch until bright in color, about 1 minute. Using a slotted spoon, transfer the beans to the bowl of ice water and let cool, about 12 minutes. When cool, drain and pat dry.

In a large mixing bowl, combine the cooked corn and green and/or yellow beans, scallions, cilantro, quicos, lime juice, hot sauce, olive oil, salt, and pepper. Taste and add more lime juice, hot sauce, salt, and pepper, if needed. Transfer to a serving dish and garnish with the nasturtiums.

Grate the Parmesan over the whole dish and serve.