Charred-Corn Succotash

Recipe from

Real Simple

Nutritional Information

Calcium 19 mg
Calories 226
Caloriesfromfat 0 %
Carbohydrate 36 g
Cholesterol 0 mg
Fat 9 g
Fiber 6 g
Iron 2 mg
Protein 7 mg
Satfat 1 g
Sodium 614 mg


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


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.


Kay Chun,

Real Simple

August 2002
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