Charred-Corn Succotash
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 pound fresh fava beans, shelled (1 cup)
- 2 tablespoons olive oil
- 4 cups fresh corn kernels, cut from 4 ears of corn
- 1 small onion, finely diced
- 2 small garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 red pepper, thinly sliced
- 1 scallion, thinly sliced
Directions
- Blanch the fava beans in a pot of lightly salted boiling water for 2 minutes and drain. Rinse the beans under cold water to stop the cooking. Peel off and discard the green skins; set aside the beans.
- Heat the oil in a large skillet over medium heat. Add the corn, onion, garlic, and salt and cook, stirring frequently, until the vegetables are slightly charred and golden, 6 to 7 minutes. Add the bell pepper and beans and cook an additional 2 minutes.
- Remove from heat, add the scallion, and toss well. Serve warm or at room temperature.
Nutritional Information
- Per Serving
- Calories 226
- Calcium 19mg
- Carbohydrate 36g
- Cholesterol 0mg
- Fat 9g
- Fiber 6g
- Iron 2mg
- Protein 7mg
- Sat Fat 1g
- Sodium 614mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Break each ear of uncooked sweet corn in half, then stand each half on end in a baking dish or large bowl. With a paring knife,
slice downward to remove the kernels from the cob. Transfer the kernels to a container or resealable plastic bag and freeze
for up to 3 months.
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