Summer Succotash with Grilled Corn
Succotash with grilled corn, lima beans, cherry tomatoes, fresh herbs and a light olive oil dressing.
- Prep Time: 10-15 mins
- Cook Time: 20-25 mins
- Total Time: 30-40 mins
- Yield: Serves 6
- Category: Salads
- Method: Grilling, No-Cook
- Cuisine: American
Ingredients
Scale
- 6 ears sweet corn, cleaned (about 3 cups)
- 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
Instructions
- Preheat grill to medium-high heat.
- Place ears of corn on hot grill and cook 10-15 minutes, until corn is slightly charred and kernels are tender. Remove the sweet corn from the grill and allow to completely cool.
- In the meantime combine cherry tomatoes, green onion, herbs and lime zest and juice in a large bowl.
- Slice the 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.
Notes
Serving Tip: Serve as a side dish, salsa or on top of fish, chicken or shrimp.
Nutrition
- 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