Green Beans in Corn Sauce with Pumpkin Seeds

Name: Green Beans in Corn Sauce with Pumpkin Seeds
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 60 g pumpkin seeds; 1¼ tsp kosher salt; 160 g sweetcorn kernels; 240 ml water; 3 pc epazote; 45 ml vegetable oil; 450 g green beans; 80 g white onion; 1 pc jalapeño chilli; 1 pc garlic; 450 g ripe tomatoes

Tender green beans are simmered in a creamy corn-and-epazote sauce, then topped with a spicy tomato salsa and ground toasted pumpkin seeds.

25 min 291 kcal/serving serves 4

291kcal10gprotein27gcarbs18gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🎃pumpkin seeds

🧂kosher salt

🌽sweetcorn kernels

💧water

🥣epazote

🫗vegetable oil

🥬green beans

🧅white onion

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).