Popular
Latest From the Show
How To Make Succotash | #StayHome With Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
"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.
Ingredients
- 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)
Yield
Serves: 6
Preparation
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.