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Charred-Corn Succotash

Photo: Charles Maraia
Yield 4 servings

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

Nutrition 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

How to Make It

  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. Remove from heat, add the scallion, and toss well. Serve warm or at room temperature.