Summer Succotash with Grilled Corn

It’s almost summatime! And that means it’s time for summer succotash with grilled corn.

Summer succotash in white bowl

What makes summer succotash so amazing

And with summer comes some of the freshest and most amazing ingredients of the year.  I always, and I mean ALWAYS, look forward to {erhm, dream about} sweet corn.  

A juicy, dripping with butter, super messy ear of sweet corn {or 6} makes me superduper happy.  Like, when I bite into the ear of corn and the kernels burst with juiciness, I about die.  

Well not literally, but you know what I mean.  It’s just that I love corn.  Especially because there are endless cool things to do with it besides eat 6 ears in 30 seconds without taking a breath.  

I really have never done that, but I have to restrain myself from it.

Anyway, one of my favorite things to do with fresh corn is make succotash.  

I was pumped when I came across a recipe for Succotash Ragout in the new Eat Right For Your Sight cookbook from the American Macular Degeneration Foundation.  

It’s a super-simple dish with super-simple ingredients that is super-good-for-you.  Sounds like a triple threat to me.

I mean, what could possibly taste better than {juicy, messy, bursting with flavor} sweet corn paired with lima beans, tomatoes, green onion and heaps of fresh basil, parsley and cilantro on a beautiful warm day?!

Yeah, I thought long and hard about this one, but really can’t think of a thing.  

So my Sunday plans went from cleaning the house, pulling weeds, shopping for summer clothes and doing laundry {seems counterproductive, eh?} to making a very delicious rendition of succotash.  

No complaints here, folks.  I am totally okay with this switchup.

Summer succotash in white bowl

How to make summer succotash!

But the sad, yet super exciting thing is that this whole recipe, from start to finish, took me only 25 minutes.  

And we all know there are many more minutes in a Sunday than 25 {although it doesn’t always seem that way}.  

But I am extra good at putting off household chores for cooking, so here I am thinking about what I can make next.  It’s the story of my life.

Thank goodness I have a hubby who splits the chores with me so things {usually} get done around here.  

And then he gets to eat yummy food, so it’s a win-win combo up in here.

So, back to the corn.  Have you ever grilled it?  I tend to obsess over grilled food, and corn is absolutely no exception.  I have this thing for char, and these little corns have the prettiest color and caramelized flavor from the grill.  

And — BONUS — I think this is the easiest way to make corn!  There is no soaking or boiling necessary, just throw the ears on a hot grill and let ’em cook for 10-15 minutes, turning so each side gets the char beauts.

So I guess I am wondering, why would you not grill corn?  

And then we go ahead and mix it with all those other stellar ingredients, and we have a summer version of succotash.  

{And because I am emphasizing the corn instead of the lima beans, I think Ben might actually consider eating it. #crazylimabeanhater}

Summer succotash in white bowl (close-up shot)

Oh, and I would be silly and totally not myself if I didn’t talk about the basil.  

Ohmygosh, you guys.  The basil.  

I was originally thinking this dish would need some serious spice.  Smoked paprika or cumin, maybe?  But no.  

It just needs those herbs, most importantly the basil.  {Just don’t forget it at the market, because I’ve done that, and it’s not fun going back.}  It makes the dish THAT much better, which didn’t seem possible after we grilled the corn.

And one last thing.  I want you to know that nothing satisfies me more than a recipe with simple, fresh and wholesome ingredients that just tastes spectacular.  

And this is totally one of those. Plus, you can eat it straight-up, with tortilla chips or on top of grilled fish.  It’s the real deal.


Summer Succotash with Grilled Corn

Succotash with grilled corn, lima beans, cherry tomatoes, fresh herbs and a light olive oil dressing.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 20-25 mins
  • Total Time: 30-40 mins
  • Yield: Serves 6 1x
  • Category: Salads
  • Method: Grilling, No-Cook
  • Cuisine: American


  • 6 ears sweet corn, cleaned
  • 2 cups cooked baby lima beans
  • 3 tablespoons extra virgin olive oil
  • 2 pints cherry or grape tomatoes, halved
  • ¼ cup green onion, thinly sliced (optional)
  • 2 tablespoons flat-leaf Italian parsley, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons fresh basil, chopped
  • Zest and juice of small lime
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper


  1. Preheat grill to medium-high heat.
  2. Place ears of corn on hot grill and cook 10-15 minutes, until corn is slightly charred and kernels are tender. Toss lima beans in one tablespoon olive oil and place in a grill basket and cook 4-5 minutes, until the beans are slightly crispy. Remove corn and beans from the grill and allow to completely cool.
  3. In the meantime combine cherry tomatoes, green onion, herbs and lime zest and juice in a large bowl. Add lima beans. Slice corn kernels off the cobs and add to the bowl. Toss together with remaining olive oil, salt and pepper. Taste and adjust seasonings, if necessary.


Serving Tip: Serve as a side dish, salsa or on top of fish, chicken or shrimp.


  • Serving Size: 1/6 of recipe
  • Calories: 260
  • Sugar: 4g
  • Sodium: 281mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: fresh, summer, easy, simple, healthy, veggies, from scratch

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can’t wait to see your creation!

Ohhhh, I almost forgot!  You can find the original recipe for Succotash Ragout in the Eat Right For Your Sight cookbook.

Summer succotash in a glass jar

P.S., I think jars are cute.


This post was not sponsored by the American Macular Degeneration Foundation. All views and opinions expressed are my own.

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