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Charred-Corn Succotash

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


  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.