Grilled Corn & Pepper Succotash

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 38g carbs
• 15g fat
• 9g fiber

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Ingredients

• 6 fresh corn ears
• 2 red bell peppers
• 2 poblano peppers
• 2 medium zucchini
• 1 large yellow onion
• 3 garlic cloves
• 2 cups fresh lima beans or frozen thawed
• 1 pint cherry tomatoes
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 2 tbsp butter
• 2 lime
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp smoked paprika
• 4 oz feta cheese crumbled

Instructions

1. 1Heat a gas or charcoal grill to medium-high, about 400°F. Husk the corn and brush the ears lightly with olive oil.
2. 2Grill the corn, turning every few minutes, until kernels are charred in spots and tender, 10 to 12 minutes total. Set aside to cool slightly.
3. 3While the corn grills, slice the bell peppers and poblanos into broad flat pieces, cut the zucchini into thick planks, and slice the onion into rounds. Toss all with olive oil, salt, and smoked paprika.
4. 4Grill the peppers, zucchini, and onion until softened with good grill marks, 4 to 6 minutes per side. Transfer to a cutting board.
5. 5Cut the grilled corn kernels from the cobs into a large serving bowl. Roughly chop the grilled peppers, zucchini, and onion and add them to the corn.
6. 6Warm a large skillet over medium heat with the butter. Add minced garlic and the lima beans; sauté until the beans are hot and the garlic is fragrant, about 3 minutes.
7. 7Tip the skillet contents into the bowl with the grilled vegetables. Halve the cherry tomatoes and fold them in raw so they stay bright and juicy.
8. 8Squeeze the juice of both limes over the succotash, then fold in chopped basil and parsley. Taste and adjust salt and black pepper.
9. 9Scatter crumbled feta over the top and bring the bowl to the table warm or at room temperature for easy backyard sharing.