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Charred-Corn Succotash

Charred-Corn Succotash
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Serves 4| Hands-On Time: | Total Time:

Directions

  1. 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.
  2. 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.
  3. Remove from heat, add the scallion, and toss well. Serve warm or at room temperature.
By August, 2002

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 .

Quick Tip

Corn on the cob
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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