Grilled Succotash

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.