One reason to try this recipe is that you’ll get to say the word “succotash” when you tell you’re family what’s for dinner.
For extra fun, throw in a “suffering succotash,” just like Sylvester.
Yield: 4 servings
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
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.