1 tablespoon olive oil
1 shallot, minced
1 small spicy chili, minced
2 cups organic sweet corn, from about 3 ears, roasted (you can also use roasted frozen corn)
1 ½ pounds fava beans, taken from the pods, blanched & peeled (you can also use cooked white beans)
4 sprigs fresh thyme
1 tablespoon apple cider vinegar
1 tablespoon grape seed oil
3 thin-skinned apples (we used local Gala), cut in half through the stem, seeds removed
For the succotash:
Add olive oil to the hot pan and then the shallot and chili, stirring until just aromatic. Add corn, thyme sprigs, a pinch of salt and a fresh grind of pepper to the pan. Cook for a few minutes until the corn is tender and bright. Add blanched fava beans and combine to heat through. Drizzle in apple cider vinegar, toss to combine and remove from heat. Season to taste.
For the Apples:
Heat grape seed oil in a large cast iron skillet over medium heat for a minute. Place apples in the pan, cut side down. Cook, turning as needed to brown evenly, about 15 minutes. Remove from pan and set aside.