Grilled Corn & Pepper Succotash

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 4 fresh corn ears
• 2 red bell pepper
• 1 poblano pepper
• 1 medium zucchini
• 1 pint cherry tomatoes
• 1.5 cups frozen lima beans
• 1 small yellow onion
• 1/2 cup fresh basil
• 1/4 cup fresh parsley
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 2 tbsp butter
• 1 tbsp apple cider vinegar
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1 lime

Instructions

1. 1Heat a gas or charcoal grill to medium-high, about 400°F. Shuck the corn and brush the ears lightly with olive oil; place them directly on the grates.
2. 2Grill the corn, turning every few minutes, until kernels are tender and lightly charred in spots, about 10 to 12 minutes total. At the same time, grill the whole bell peppers and poblano until skins blister and blacken in places, then transfer peppers to a bowl and cover to steam.
3. 3While the corn cools enough to handle, thaw the lima beans under cool running water and drain well. Dice the onion and zucchini into half-inch pieces and mince the garlic.
4. 4Slide a sharp knife down each corn cob to cut off the kernels into a large bowl. Peel the charred skins from the peppers if desired, then seed and chop them into bite-size pieces.
5. 5Heat a large 12-inch skillet or cast-iron pan over medium heat on the stovetop or side burner. Add the remaining olive oil and butter; when the butter foams, add the onion and cook until translucent and sweet, about 4 minutes.
6. 6Stir in the zucchini, garlic, and smoked paprika; sauté until the zucchini is just tender and bright green, about 3 to 4 minutes. Add the lima beans and cook another 2 minutes to warm through.
7. 7Fold in the grilled corn kernels, chopped peppers, and halved cherry tomatoes. Season with salt and black pepper and cook just until the tomatoes soften slightly and release a little juice, 2 to 3 minutes.
8. 8Kill the heat and stir in apple cider vinegar and the juice of the lime. Tear in the basil and parsley, toss once more, and taste for seasoning. Serve warm or at room temperature in a wide bowl so guests can scoop generously.