Grilled Succotash

From Country Living Magazine.

Grilled Succotash

Serves 8
Cook time 45 minutes


  • 1-3/4 Fresh or Frozen Baby Lima Beans
  • 6 Ears Corn (shucked)
  • 1/4 cup Olive Oil
  • 1 pint Cherry Tomatoes
  • 3 tablespoons Fresh Basil (roughly chopped)
  • Salt & Freshly Ground Pepper


Step 1 Bring 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.
Step 2 Heat 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.
Step 3 In 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.

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