Succotash with grilled corn, lima beans, cherry tomatoes, fresh herbs and a light olive oil dressing.
Instructions
- Preheat grill to medium-high heat.
- Place ears of corn on hot grill and cook 10-15 minutes, until corn is slightly charred and kernels are tender. Remove the sweet corn from the grill and allow to completely cool.
- In the meantime combine cherry tomatoes, green onion, herbs and lime zest and juice in a large bowl.
- Slice the corn kernels off the cobs and add to the bowl. Toss together with remaining olive oil, salt and pepper. Taste and adjust seasonings, if necessary.
Recipe Notes:
Serving Tip: Serve as a side dish, salsa or on top of fish, chicken or shrimp.
