Charred-Corn Succotash

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

Preparation

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

Calories:

226 (0% from fat)

Fat:

9g (sat 1g)

Protein:

7mg

Carbohydrate:

36g

Fiber:

6g

Cholesterol:

0mg

Iron:

2mg

Sodium:

614mg

Calcium:

19mg