Best Corn Fava Bean And Cucumber Succotash Recipes

SPRING SUCCOTASH

Steps:

• Sauté the carrots and ham: Heat the olive oil over medium-high heat in a large sauté pan - large enough to hold all of the vegetables and the ham. Add the ham and the carrots and sauté, stirring from time to time, until the ham begins to brown, about 5 minutes.
• Add the corn and spring onions: Add the corn and spring onions and toss to combine. Sauté for another 2 minutes.
• Add the fava beans: Now add the blanched, shelled fava beans and cook for 1 more minute. Turn off the heat and add the lemon juice, and taste for salt. You might not need any because the ham is salty. Cover the pot and let it sit for 2 minutes, to steam.
• Toss in the mint and serve: Add the mint. Serve hot or at room temperature.

SWEET CORN SUCCOTASH

Steps:

• In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
• Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
• Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
• To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.

CARIBBEAN SUCCOTASH

Steps:

• Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer fava beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.
• Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Sauté until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.

BIG BOWL WITH SPICY BROWN BEAN, SQUASH AND CORN SUCCOTASH

Steps:

• Set a strainer or colander over a bowl and drain beans. Set broth aside to use for moistening the succotash.
• Heat olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until it begins to soften, about 3 minutes, and add squash and salt to taste. Cook, stirring, until squash begins to soften and look translucent, 3 or 4 minutes. Add garlic and corn. Cook for about 4 minutes, stirring often. Add minced chile pepper and season with salt and pepper. Add beans and about 1/2 cup bean broth and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be a little more moist, stir in more bean broth, or just hold the bean broth and spoon directly over the bowls. Stir in cilantro and remove from heat.
• Spoon grain of your choice into 6 wide or deep bowls. Top with the succotash. Moisten with more bean broth. Sprinkle queso fresco or feta on top, garnish with cilantro, and serve.

CORN, FAVA BEAN, AND CUCUMBER SUCCOTASH

Steps:

• Blanch the fava beans in boiling water for 3 minutes. Drain well. When the beans are cool enough to handle, remove their skins. Set the beans aside.
• Heat the canola oil in a large skillet over low heat. Add the onion and cook until transparent but not brown, about 5 minutes.
• Raise the heat to medium and add the cucumber. Season lightly with salt and pepper. Cook until the cucumber is tender, about 6 minutes. If the onion begins to brown, add a tablespoon or two of water and continue cooking.
• Add the corn and cook 1 to 2 minutes. Add the fava beans and bell pepper. Season and cook 2 minutes more, until tender. Stir in the tarragon and serve.