CORN AND BEANS WITH PESTO Serves 8. 4 ears fresh corn, kernels removed or 1 bag frozen 1.5 lb fresh string beans cut into 1.5" pieces, or haricot verts 3 tbs butter 1 recipe pesto Bring a large saucepan of water to a boil. Cook beans until just crisp, about 5 minutes, and strain. Meanwhile, melt butter in a large sautee pan over high heat. Add the corn and cook until the corn begins to brown. Remove from heat. Combine the beans, corn and pesto. Serve warm or at room temperature.