This vegetable dish makes a great accompaniment to the adobo chicken that is a favorite at Jimmy's Bronx Cafe in New York City. The recipe was shared with us by the restaurant's owner, Jimmy Rodriguez.
- Servings: 4
Source: Martha Stewart Living Television
- 3 ears corn, unshucked
- 2 tablespoons unsalted butter
- 3 shallots, thinly sliced
- 1/2 cup blanched fava beans
- 1/2 cup cherry tomatoes, halved
- Coarse salt and freshly ground pepper
- 1/4 cup fresh flat-leaf parsley leaves
Heat a grill pan over high heat. Place corn on grill pan, and grill, turning occasionally, until well browned on all sides, about 3 minutes. Remove from grill pan, and set aside. When cool enough to handle, shuck the corn and cut the kernels from the cobs.
Heat butter in a medium saute pan over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add corn, and cook, stirring occasionally, for 5 minutes. Add fava beans and cherry tomatoes. Stir until completely coated with butter. Season with salt and pepper. Stir in parsley. Serve immediately or let cool at room temperature. Store, covered, in the refrigerator for up to a few hours. Reheat in a saucepan over medium-low heat until warmed through.