Lunch: Grilled Succotash

Recipe by Marilyn Slezak This satisfying grilled summer side takes advantage of fresh seasonal produce like corn, tomatoes, basil, and lima beans.

This recipe includes superfoods such as:

Basil

Health benefits of Grilled Succotash

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 3/4 c. fresh or frozen baby lima beans
6 ear corn
1/4 c. olive oil
1 pt. cherry tomatoes
3 tbsp. roughly chopped fresh basil
salt
Freshly ground pepper

Instructions

Bring a medium pot of water to a boil, add lima beans and 1 teaspoon salt, and cook for 3 minutes. Drain beans and set aside.
Heat grill to medium. Rub corn with 2 tablespoons olive oil and place on one side of grill. Grill corn, turning frequently, until kernels are tender and charred, 12 to 15 minutes. Meanwhile, toss tomatoes with 1 tablespoon oil and place on opposite side of grill. Grill until softened but not bursting, about 5 minutes. Transfer tomatoes to a cutting board and set corn aside until cool enough to handle. Halve tomatoes and cut kernels from cob.
In a large skillet over medium-high heat, heat remaining oil. Add reserved lima beans, corn, tomatoes, and chopped basil and cook, stirring occasionally, until heated through, about 4 minutes. Season with salt and pepper. Garnish with basil leaves.

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