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Photo: Charles Maraia Photo by: Photo: Charles Maraia

Charred-Corn Succotash

Real Simple AUGUST 2002

  • Yield: 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 19mg
  • Calories: 226
  • Calories from fat: 0%
  • Carbohydrate: 36g
  • Cholesterol: 0mg
  • Fat: 9g
  • Fiber: 6g
  • Iron: 2mg
  • Protein: 7mg
  • Saturated fat: 1g
  • Sodium: 614mg

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Charred-Corn Succotash Recipe