Summer Succotash with Grilled Corn

Summer succotash with grilled corn, lima beans, cherry tomatoes, fresh herbs tossed in olive oil and fresh lime juice.

It’s the best side dish for all of your warm weather BBQs!

How to make: summer succotash

Ingredients Needed

• Sweet corn. I use frozen sweet corn for various purposes, and it will work in this recipe. But fresh sweet corn – at its peak – is best!
  • I make this several times throughout late July, August and early September when sweet corn is super fresh.
• Lima beans. The frozen bag will do! Follow the package instructions for cooking, then let them cool.
• Cherry tomatoes. Grab some from the garden or a package at the supermarket.
  • The juicier, the better.
• Green onion. And lots of them!
  • Don’t be afraid to toss them on the grill for a few minutes for a little extra char.
• Parsley, cilantro and basil. The combo is simply delicious in this dish.
• Lime. The squishier, the better. Squishy limes mean more juice.
• Olive oil. To bring everything together!

Step-by-Step Instructions

1. Preheat grill to medium-high heat. Brush the ears of corn with 1 tablespoon of olive oil.
2. Place ears of corn on hot grill and cook 10-15 minutes, until corn is slightly charred and kernels are tender. Let cool.
3. In a large bowl, combine the lima beans, cherry tomatoes, green onion, herbs and lime zest and juice in a large bowl.
4. Slice the corn kernels off the cobs and add to the bowl.
5. Toss together with remaining 2 tablespoons olive oil, salt and pepper.
6. Taste and adjust seasonings, if necessary.
7. Enjoy immediately or refrigerate until ready to eat.

Options for cooking the sweet corn:

Sure, the recipe calls for grilled corn. But you can also roast or boil it. No matter which method you choose, this succotash is fantastic.

Grilling:

1. Preheat the grill to medium-high heat. Brush the ears of corn with 1 tablespoon of olive oil.
2. Place ears of corn on hot grill and cook 10-15 minutes, until corn is slightly charred and the kernels are tender.

Roasting:

1. Preheat the oven to 400 degrees. Brush the ears of corn with 1 tablespoon of olive oil.
2. Place the ears of corn on a baking sheet and cook 15-20 minutes, until corn is slightly charred and the kernels are tender.

Boiling:

1. Bring a large pot of water to a boil.
2. Place the ears of corn in the water, submerged, and cook 15-20 minutes, until the kernels are tender.

Serving and Storage Tips

• Serve as a side dish or “salad”, on top of grilled steak, fish or chicken or as a “salsa” with tortilla chips.
• Store in an airtight container in the refrigerator up to 3 days.

Nutrition Considerations

• To make this gluten free: This recipe is naturally gluten free.
• To make this dairy free: This recipe is naturally dairy free.
• To make this vegan: This recipe is naturally vegan.
• To make this nut free: This recipe is naturally nut free.

Fantastic sweet corn recipes:

• Sweet Corn and Zucchini Gnocchi Skillet
• Street Corn Pie
• Sweet Corn and Bacon Fritters
• Street Corn Chowder
• Grilled Peach and Sweet Corn Summer Grain Bowls

Summer Succotash with Grilled Corn

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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
• Category: Salads
• Method: Grilling, No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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

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Instructions

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. Remove the sweet corn 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.
4. 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