Summer Succotash
Prep time
Cook time
Total time
A mélange of fresh summer vegetables.
Serves: 6-8 as a side
  • 4 tablespoons unsalted butter
  • 4 medium cloves of garlic, halved lengthwise
  • 1 sweet onion, minced
  • ½ cup dry white wine
  • 1 cup heavy cream
  • 3 cups sweet corn (about 4 ears of corn)
  • ¼ pound fava beans, blanched
  • 15-20 small cherry tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1 pound carrots, cut into thick ½-inch slices
  • handful tarragon leaves, roughly chopped
  • 1 lemon, halved
  • sea salt and freshly ground black pepper
  1. Place the butter in a heavy, wide pan or pot with a lid. Turn the heat up to medium-high, and let the butter melt until frothy. Add in the garlic and onion, along with about a teaspoon of salt, stir, and cover. Turn the heat to medium-low and cook for 5 minutes or so, stirring every other minute, until the onions are soft, but not browned.
  2. While the onions cook, blanch your fava beans. Bring a pot of salted water to a boil, then add in the whole beans. Cook for 5 minutes, until they have turned a bright green, then remove from the hot water and place in an ice bath. When the beans are cool to the touch, remove them from the pods. Add to the corn kernels and set aside.
  3. Keep the water, if it is clean enough, to blanch the tomatoes in. First, poke each tomato through the skin with a knife. Bring the water back to a boil, and add in the cherry tomatoes. Let them cook for 10-15 seconds or so, then remove and place in a bowl. When they are cool to the touch, simply peel away the skins. Set aside.
  4. Remove the lid and turn the heat back up to medium-high. Pour in the wine and let it evaporate, then pour in the cream and let it reduce by half, stirring every so often. Add in the corn and fava beans and stir until the kernels are tender, about 5 minutes. Remove the pot from the heat and set aside for the time being.
  5. Drain the water from the pot you blanched the beans and cherries in. Add in 3 tablespoons of olive oil and heat over medium-high. Add in the chopped carrots, cover, and cook, stirring every so often, for 10 minutes or so, until softened. Sprinkle with a teaspoon of sea salt. Set aside.
  6. Place the pot with the corn and beans over low heat. Add in the cherry tomatoes and carrots, then add in the roughly chopped tarragon, the juice of half a lemon, and freshly ground black pepper (and more salt, if needed). Taste and adjust seasonings as necessary.
Recipe by The Crepes of Wrath at