Bring a large pot of water to boil, adding a generous amount of salt. Drop in the green beans and cook until they're tender-crisp, about 2 min, then transfer to a bowl of ice water. Remove once totally cooled, then drain and set aside.

Place the corn in the boiling water, then turn off the heat, and cook for about 5 min. Transfer to a bowl of ice water, and remove once they're cool enough to handle. Place a small bowl upside down in a large bowl, and prop a corn cob on top. Run your knife down the side of the cob to remove the kernels, and repeat with the remaining cobs.

Melt the butter in a large pan, add corn and green beans. Season with salt and pepper, then toss the vegetables around until just warmed through. Do not cook them to death. Right before serving, sprinkle ¾ of the herbs over the vegetables, then toss to evenly incorporate.

Taste and adjust the seasoning as needed. Garnish with the remaining herbs.