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Succotash

Succotash

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(3 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition per serving

  • kcalories116
  • fat4g
  • saturates1g
  • carbs15g
  • sugars2g
  • fibre3g
  • protein5g
  • salt0.1g
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Ingredients

  • 4 sweetcorn cobs

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, crushed
  • 100g frozen baby broad bean

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 1 red chilli, deseeded and chopped
  • large handful basil, chopped

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • large handful mint, chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 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.

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Comments (2)

annewhitmore's picture
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Fantastic side dish - I did use fresh corn and double podded the broad beans. The sherry vinegar gave a lovely back note of flavour and next time I make it I will add 2 chillis (personal taste I know) and lots of herbs. A great low fat dish - 5 stars!

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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