Grilled Succotash

Name: Grilled Succotash
Prep time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 3/4 c. fresh or frozen baby lima beans; 6 ears corn, shucked; 1/4 c. olive oil; 1 pt. cherry tomatoes; 3 tbsp. roughly chopped fresh basil, plus whole leaves for garnish; Kosher salt and freshly ground pepper

By Cheryl SlocumPublished: May 18, 2012

1 Rating

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grilled succotash in a yellow enamel serving bowl with a vintage metal serving spoon

Romulo Yanes

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

45 mins

Cal/Serv:

171

This satisfying grilled summer side takes advantage of fresh seasonal produce like corn, tomatoes, basil, and lima beans.

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Ingredients

1 3/4 cups fresh or frozen baby lima beans
6 ears corn, shucked
1/4 cup olive oil
1 pt. cherry tomatoes
3 Tbsp. roughly chopped fresh basil, plus whole leaves for garnish
Kosher salt and freshly ground pepper

Directions

1. Step 1Bring a medium pot of water to a boil, add lima beans and 1 teaspoon salt, and cook for 3 minutes. Drain beans and set aside.
2. Step 2Heat grill to medium. Rub corn with 2 tablespoons olive oil and place on one side of grill. Grill corn, turning frequently, until kernels are tender and charred, 12 to 15 minutes. Meanwhile, toss tomatoes with 1 tablespoon oil and place on opposite side of grill. Grill until softened but not bursting, about 5 minutes. Transfer tomatoes to a cutting board and set corn aside until cool enough to handle. Halve tomatoes and cut kernels from cob.
3. Step 3In a large skillet over medium-high heat, heat remaining oil. Add reserved lima beans, corn, tomatoes, and chopped basil and cook, stirring occasionally, until heated through, about 4 minutes. Season with salt and pepper. Garnish with basil leaves.