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
How to Make It
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.
This was good at first but it improved with the addition of 10 cherry tomatoes sliced in half and 1 tsp fresh chopped marjoram. I added the garlic, tomatoes, marjoram and beans at the end and cooked for another 2-3 minutes. It was good as is but it needed some herbs or something.
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