CHARRED-CORN SUCCOTASH

CHARRED-CORN SUCCOTASH 4 Servings 1 cup fresh fava beans ; shelled 2 small cloves garlic ; minced 2 tablespoons olive oil 1 teaspoon kosher salt 4 cups fresh corn kernels 1/2 red pepper ; thinly sliced 1 small onion ; finely diced 1 scallion; thinly sliced Blanch the fava beans in a pot of lightly salted boiling water for 2 minutes and drain. Rinse the beans under cold water to stop the cooking. Peel off and discard the green skins; set aside the beans. Heat the oil in a large skillet over medium heat. Add the corn, onion, garlic, and salt and cook, stirring frequently, until the vegetables are slightly charred and golden, 6 to 7 minutes. Add the bell pepper and beans and cook and additional 2 minutes. Remove from heat, add the scallion, and toss well. Serve warm or at room temperature