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


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



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.


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.


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


Broad beansCornJune

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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.

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- Julia Feld