Summary: A wonderful, tangy accompaniment to pretty much anything, especially BBQ or a meal al fresco
- 2 ears corn, shucked
- 1/2 pound fresh fava beans, shelled, cooked in boiling water 3 minutes and then skinned.*
- 1/4 red onion, slivered
- 1-2 T lime butter, melted
- Grill the corn until black spots appear; cut corn from cob and place in bowl with skinned favas. Add red onion slivers and toss gently to combine. Pour butter over top and stir gently. Season with s&p as needed.
- *It takes some time to deal with favas but the effort is worth it. Shell the beans from the thick fava pods. Blanch the beans in boiling water 2-3 minutes (just about 1 minute if you’re going to be cooking the favas again), cool in ice water and then, using a paring knife, slit the skins and pop the favas out.
Number of servings (yield): 4
Recipe by Em-i-lis