Roasted Corn Succotash Recipe | Vegetarian Times Skip to main content

Roasted Corn Succotash



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1 10-oz. pkg. frozen fava beans or baby lima beans
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2 Tbs. vegetable oil
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2 medium cloves garlic, smashed
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2 large bunches Swiss chard (3 lb.), tough stems trimmed, rinsed well and cut into 1-inch pieces (16 cups)
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¾ tsp. salt
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½ tsp. freshly ground pepper
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7 ears fresh corn, kernels cut from cob (3 ½ cups)
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1 large carrot, finely chopped (⅔ cup)
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3 green onions, white and light green parts thinly sliced
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2 tsp. chopped fresh sage


  1. In medium saucepan, bring 1/2 cup water to a boil. Add fava beans and simmer until tender, about 8 minutes. Drain and set aside.
  2. Meanwhile, in Dutch oven, heat 1 tablespoon oil over medium heat. Add garlic and stir 1 minute. Stir in Swiss chard and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, about 5 minutes. Uncover and cook until tender, about 5 minutes more. Discard garlic; set Swiss chard aside.
  3. In large heavy skillet, preferably cast-iron, heat remaining 1 tablespoon oil over medium heat. Add corn and carrot and cook, stirring occasionally, until nicely toasted, about 10 minutes. Stir in fava beans, green onions, sage, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper and cook 1 minute more. Divide Swiss chard among serving plates and spoon succotash alongside. Serve with hot sauce.

Nutrition Information: 

11 g
Total Fat: 
8 g
Saturated Fat: 
1 g
47 g
739 mg
12 g
4 servings