Best 9 Roasted Corn With Green Beans And Red Onions Recipes

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Roasted corn with green beans and red onions is a delicious and colorful dish that is perfect for a summer cookout or potluck. The combination of sweet corn, crisp green beans, and slightly caramelized red onions is a flavor explosion that will please everyone at the table. This dish is also incredibly easy to make, requiring just a few simple ingredients and minimal prep time. Whether you are a seasoned cook or a beginner, you can easily whip up this tasty side dish in no time. So gather your ingredients, preheat your oven, and get ready to enjoy the best roasted corn with green beans and red onions you've ever had.

Here are our top 9 tried and tested recipes!

ROASTED CORN WITH GREEN BEANS AND RED ONIONS



Roasted Corn with Green Beans and Red Onions image

This recipe is perfect during corn season. It packs a punch when it comes to the sweet carmalized red onions and the sweetness of the corn and green beans!! Then, add the Parmigiano-Reggiano and the saltiness marries the sweetness!!

Provided by Ashley Muller @ksmsmom

Categories     Vegetables

Number Of Ingredients 11

2 - cobs of corn, preferably white
4 cup(s) green beans, ends cut
4 tablespoon(s) olive oil, divided
1 large red onion
3 tablespoon(s) butter
1/4 cup(s) white grape juice
2 tablespoon(s) rosted garlic
2 teaspoon(s) salt
1 teaspoon(s) black pepper
1 medium roma tomato, diced
3 tablespoon(s) parmigiano-reggiano, grated

Steps:

  • Husk and clean cobs of corn. Place the green beans in a shallow baking dish and pour 2 TBS. olive oil over the top. Lightly salt and pepper then mix with fingertips to coat all of the green beans. Take head of garlic and cut in half. Lightly oil cut sides. Place corn, green beans and garlic on grill and cook until corn is a light brown, the green beans are al dente' and the garlic is browned.
  • In a skillet add the remaining 2 TBS. of olive oil. Add onion and cook on medium low until onions carmelize.
  • When grilled veggies are done let cool. Slice the kernals off the cob and cut the green beans into 1" pieces.
  • Add green beans, corn and garlic to the onions. Saute' for about 4-5 minutes then deglaze with grape juice. Add butter and salt and pepper.
  • Garnish with tomatoes and parmigiano-reggiano.

GREEN BEANS WITH ROASTED CORN AND GREEN ONIONS



Green Beans with Roasted Corn and Green Onions image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Water, to cover beans
4 cups green beans, ends cut
2 corn on the cob, white preferably
2 tablespoons olive oil
1 red onion, large, cut in 1/8-inch rounds
2 tablespoons chopped garlic
1/4 cup white wine
2 teaspoons sea salt
1 teaspoons black pepper
3 tablespoons butter
1/4 cup diced Roma tomatoes
3 tablespoons grated Parmigiano-Reggiano

Steps:

  • In a medium sauce pot, bring water and 1 teaspoon salt to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.
  • Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.
  • In a large saute pan over medium heat, add oil, after 45 seconds add onions and saute for 4 to 5 minutes, add green beans, corn, and garlic. Saute for 4 minutes, deglaze with wine, season with salt and pepper, and butter.
  • Garnish with Roma tomatoes and Parmesan.
  • Ease of preparation: easy

GREEN BEANS AND ROASTED RED ONIONS



Green Beans and Roasted Red Onions image

Make and share this Green Beans and Roasted Red Onions recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/4 lbs red onions, medium (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lbs green beans, trimmed and cut diagonally into 2-inch pieces

Steps:

  • Put oven rack in middle position and preheat oven to 450°F Oil a 13- by 9-inch baking pan. After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
  • Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
  • While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

Nutrition Facts : Calories 139.9, Fat 7, SaturatedFat 1, Sodium 299.9, Carbohydrate 19, Fiber 4.7, Sugar 6.7, Protein 2.7

ROASTED GREEN BEANS WITH RED ONION AND WALNUTS



Roasted Green Beans With Red Onion and Walnuts image

Roasting turns the starch into sugar in these delicious green beans coated with a vinegar and honey mixture. Mmm...mmmmm! Adapted from Cook's Illustrated magazine.

Provided by Sharon123

Categories     Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb green beans
1 medium red onion, cut in 1/2-inch thick wedges
2 tablespoons olive oil
salt and pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon fresh thyme leave, minced
2 medium garlic cloves, thinly sliced
1/3 cup walnuts, toasted and chopped

Steps:

  • If you would like softer roasted green beans, you may steam them about 5 minutes before roasting.
  • Combine balsamic vinegar, honey, thyme and garlic in a small bowl and set aside.
  • Adjust your oven rack to the middle postiion; heat oven to 450*F. Line a baking sheet with foil; spread beans on the baking sheet along with the onion wedges. Drizzle with oil. Using your hands, toss to coat evenly. Sprinkle with 1/2 teaspoons salt, toss to coat, and distribute in an even layer. Roast 10 minutes. Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in an even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt and pepper and toss well to combine. Transfer to a serving dish, sprinkle with 1/3 cup toasted and chopped walnuts. Serve and enjoy!

Nutrition Facts : Calories 177.9, Fat 13.3, SaturatedFat 1.6, Sodium 8.3, Carbohydrate 14.2, Fiber 5, Sugar 4.5, Protein 3.9

GREEN BEANS AND ROASTED RED ONIONS



Green Beans and Roasted Red Onions image

Categories     Onion     Side     Roast     Quick & Easy     Green Bean     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 1/4 lb medium red onions (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
  • After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
  • Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
  • While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

ROASTED MEXICAN CORN SALAD WITH BLACK BEANS



Roasted Mexican Corn Salad with Black Beans image

Combining the flavors of Mexican street corn and black beans will make a tasty and colorful side salad. Grill the corn ahead of time and refrigerate, if you like.

Provided by Bibi

Time 35m

Yield 10

Number Of Ingredients 17

4 ears corn, husks and silks removed
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 medium red bell pepper, seeded and diced
1 medium jalapeno pepper, seeded and minced
3 tablespoons diced red onion
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lime juice
2 teaspoons taco seasoning mix, or to taste
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 pinch cayenne pepper
⅓ cup crumbled cotija cheese
⅓ cup chopped fresh cilantro
3 medium green onions, white and green parts, finely chopped
½ cup cherry tomatoes, or to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
  • Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
  • Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
  • Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 17 g, Cholesterol 8.1 mg, Fat 7.5 g, Fiber 4.5 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 407 mg, Sugar 2.1 g

SOUTHWESTERN ROASTED CORN SALAD



Southwestern Roasted Corn Salad image

Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.

Provided by Kim Fusich

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
½ cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce

Steps:

  • Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
  • Preheat grill for high heat. Remove silks from corn, but leave the husks.
  • Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
  • Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
  • In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g

SAUTEED GREEN BEANS AND RED ONION



Sauteed Green Beans and Red Onion image

Red onion adds color and tanginess to this sauteed green-bean side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 6

2 tablespoons olive oil
1 teaspoon coarse salt
1/8 teaspoon ground pepper
1 pound green beans, trimmed and halved
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons balsamic vinegar

Steps:

  • In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
  • Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
  • Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.

Nutrition Facts : Calories 107 g, Fat 6 g, Protein 2 g

GREEN BEANS WITH ROASTED ONIONS



Green Beans with Roasted Onions image

Categories     Onion     Side     Roast     Thanksgiving     Vinegar     Green Bean     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 7

Nonstick vegetable oil spray
6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14 wedges
6 tablespoons (3/4 stick) butter
2 cups canned low-salt chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans, ends trimmed

Steps:

  • Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets.
  • Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.
  • Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.
  • Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
  • Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.

Tips:

  • For the best flavor, use fresh corn on the cob. If using frozen corn, thaw it completely before cooking.
  • If you don't have a grill, you can roast the corn, green beans, and red onions in a hot oven (400°F) for about 20 minutes, or until the vegetables are tender and slightly charred.
  • To make a flavorful marinade for the vegetables, combine olive oil, lemon juice, garlic, salt, and pepper in a bowl. Toss the vegetables with the marinade and let them sit for at least 15 minutes before cooking.
  • If you want a crispy roasted vegetable dish, toss the vegetables with a little cornstarch before roasting. This will help them to brown and crisp up in the oven.
  • To add a smoky flavor to the vegetables, cook them over a charcoal grill. You can also add a few pieces of wood chips to the coals for extra flavor.

Conclusion:

Roasted corn on the cob, green beans, and red onions is a simple but delicious side dish that can be enjoyed all summer long. The vegetables are roasted until they are tender and slightly charred, and they are then tossed with a flavorful marinade. This dish is a great way to use up fresh summer produce, and it is also a healthy and satisfying side dish for any meal.

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