Best Grilled Summer Vegetable Succotash Recipes

Grilled Summer Succotash image

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

1 pint cherry tomatoes, halved
2 cups fresh corn kernels
One 10-ounce bag frozen lima beans, thawed
1 stick (8 tablespoons) unsalted butter, melted
1 large shallot, minced
Kosher salt and freshly ground black pepper
1 1/2 cups loosely packed basil leaves

Steps:

Prepare a grill for medium-high heat.
Mix the tomatoes, corn, lima beans, butter and shallot together in a medium bowl. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Tear off four 12- by 18-inch pieces of heavy duty aluminum foil. Put 1/4 cup of the basil leaves in the center of each piece of foil. Evenly divide the vegetable mixture (about 1 1/4 cup each) over the basil. Carefully fold each foil piece into a packet, bringing up the sides and double folding the top and ends to seal.
Grill the packets until the tomatoes begin to soften, about 12 minutes. Chop the remaining 1/2 cup basil. Place a packet on each plate, carefully open the foil and serve sprinkled with chopped basil.

GRILLED SUMMER VEGETABLE SUCCOTASH image

Yield 6- (about ¾ cup) Serv

Number Of Ingredients 11

3 tablespoons olive oil
3 large garlic cloves, minced
1 teaspoon ancho chile powder
½ teaspoon ground cumin
2 ears corn
1 red bell pepper, cut into 2-inch wedges
1 large onion, cut into 1½ inch wedges
1 cup (about 4oz) fresh or thawed frozen shelled edamame or baby lima beans
½ teaspoon coarse salt
¼ teaspoon pepper
2 tablespoons chopped cilantro

Steps:

1. Heat grill. Combine oil, garlic, chile powder and cumin in small bowl. Brush half of the mixture over corn, bell pepper and onion. Grill, covered, over medium heat or coals 7 to 10 minutes or until crisp-tender and lightly charred, turning occasionally and removing peppers and onions as they're done. Cool slightly. Cut corn kernels from cobs; coarsely chop bell pepper and onion. Combine in large bowl. 2. Heat remaining oil mixture in small skillet over medium-high heat until hot. Cook edamame 1 minute or until hot; stir into corn mixture. Stir in sat and pepper; sprinkle with cilantro. Serve warm or at room temperature.