Summer Succotash with Grilled Corn

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


  • 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


  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.


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


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