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Second chances turned this dish into one of my favorites

Sweet corn succotash

This recipe also originally comes from Jenné Caliborne's Sweet Potato Soul book. I made some minor adjustments so I can cook it with the ingredients we have easily in Berlin. Of course I had seen some beautiful broad beans the day before at the supermarket and when I went in to pick some up, they were gone. I went to the freezer section because I really had my heart set on this dish, and found some smaller frozen broad beans. I used those by defrosting them in a little water, and then peeled them to reveal the bright green smooth interiors. I know it's a bit of a cheat, but frozen veggies save the day sometimes.

I've had succotash in the past, but I think it was a bit of a scarring experience. I found the vegetables sadly overcooked and they ended up being more of a grey than a vibrant celebration of summer. After making this, I'm officially a major fan of succotash. The flavors in this recipe reminded me of Mexican esquites - although quite a bit lighter.

Serves 2

Ingredients

2 tbsp olive oil

1 large white onion, diced

2 garlic cloves, minced

1 green chile, minced

1 lb broad beans (can be frozen)

1 cup fresh corn kernels (1 ear)

1/2 cup unsweetened coconut yogurt

1.5 tsp salt

1 tsp black pepper

1 tbsp parsley

Recipe

STEP 1

In a heavy-bottomed pot heat the olive oil over medium high heat. Add the onions, garlic, and green chile and sauté stirring occasionally until the onions are translucent but not browned.

STEP 2

Add the broad beans , corn, coconut yogurt, and salt. Reduce the heat to medium-low. Stir well, cover and simmer for 30 minutes, stirring occasionally.

STEP 3

Garnish with the parsley and season to taste with salt and pepper. Serve warm or at room temp.

More

Broad beansCornJune

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

I'm so excited to share the journey and learn from you as I go along!

- Julia Feld