"These are all moving parts that you can mix and match," Rach says about this classic veggie side. "It's just really a method of quick-cooking corn and beans of some sort and using it as a fresh bright way to accompany your meal."
Rach likes to serve her succotash with her summer-ready Beer Can Chickens.
- 4 large ears corn
- About ¼ cup extra-virgin olive oil (EVOO)
- Salt and pepper
- 1 cup fresh or frozen peas
- 1 to 1 ½ cups shelled fava beans (remove from pods, boil 5 minutes, cold-shock and peel) or edamame or ¾ pound green beans, cut into thirds (blanched in boiling water 3 minutes)
- 1 small zucchini, cut in half lengthwise, then thinly sliced
- ⅓ pound asparagus, thinly sliced on a bias
- 3 to 4 cloves garlic, sliced or grated
- 2 chile peppers, such as jalapeño or red finger or Fresno chile pepper , seeded and chopped
- 1 small Vidalia onion, chopped
- 12 ramps or 6 spring onions or scallions, whites finely chopped and green tops sliced
- 1 cup loosely packed fresh herbs, such as dill, tarragon, fennel fronds or basil
- 10 to 12 cherry tomatoes, halved (optional)
- 1 lime, juiced
- 5 radishes, thinly sliced (optional)
Scrape corn kernels and milk from cob by standing in a large bowl, balancing the ears on a small, inverted bowl.
Heat a large skillet over medium-high heat with EVOO, 4 turns of the pan, add corn and let the sugars start to develop, 2 to 3 minutes. Add peas, fava beans, zucchini, asparagus, garlic, chilies, onions and ramp whites or green onion whites, season with salt and pepper, cook 4 to 5 minutes more, add ramp greens, herbs, tomatoes if using, lime juice, toss, and garnish with radishes if using.