Succotash

Succotash

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
116
protein
5g
carbs
15g
fat
4g
saturates
1g
fibre
3g
sugar
2g
salt
0.1g

Ingredients

  • 4 sweetcorn cobs
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 100g frozen baby broad beans
  • 1 red chilli, deseeded and chopped
  • large handful basil, chopped
  • large handful mint, chopped
  • 1-2 tsp sherry vinegar

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Method

  1. Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
  2. Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.

Recipe from Good Food magazine, September 2013

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Comments

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joanna1972's picture
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Very nice indeed. Used tinned corn as that's what I had and blanched and 'shelled' the broad beans before adding them, and raspberry wine vinegar as no sherry vinegar in the house. The herbs added a lovely dimension, while the chilli gave a lovely hit! Served them with GF glazed sausages! Plus this is the most excellently named dish!

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