Sauteed Corn With Fava Beans

By Moira Hodgson

Published July 12, 1997

Total Time
20 minutes
Rating
4(8)
Comments
Read comments

Featured in: Pick of the Season: Fresh Corn, Tossed in a Salad or Sauteed

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 pounds fava beans, shelled

  • 2 tablespoons unsalted butter

  • 3 ears of corn

  • Coarse sea salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

63 grams carbs; 15 milligrams cholesterol; 345 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 20 grams fiber; 764 milligrams sodium; 21 grams protein; 24 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Blanch the fava beans for a minute in boiling water. Drain and rinse in cold water. Slip off the skins.

  2. Step 2

    Melt the butter in a large frying pan. Add the corn and the fava beans. Cook over moderate heat, stirring, for three to four minutes. Season with salt and a liberal amount of pepper. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Pick of the Season: Fresh Corn, Tossed in Salad or Sauteed

Recipe Tags

or to save this recipe.