Ingredients
1/2 cup reduced-fat mayonnaise1/2 cup buttermilk1/2 cup shredded Parmesan cheese, plus more for topping1 tablespoon lemon juice1 teaspoon Worcestershire sauce1/2 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper3/4 pound fresh green beans, trimmed and cut into 1-inch pieces4 medium ears sweet corn1 tablespoon olive oil
Preparation
In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving.
Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl.
Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled.
Stir mayonnaise mixture into vegetables; toss to coat. Sprinkle with additional Parmesan.
