Summer Succotash with Grilled Corn

Recipe by The Gourmet RD

Heyo!  It's almost summatime! 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,

Ingredients

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

Method

1. 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. 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. 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.

View the recipe instructions at The Gourmet RD