Grilled Southern Succotash
The perfect meal or side dish for your next summer grill-out! Hearty lima beans paired with grilled corn and peppers. It doesn't get anymore summer than this!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 2 ears corn husked
- 1 medium red bell pepper
- 1 jalapeno
- ⅔ cup extra-virgin olive oil
- 1 cup frozen lima beans thawed
- ⅔ cup fresh lemon juice
- ¼ bunch basil chopped
- Sea Salt and black pepper to taste
Cook Luma beans according to package instructions.
Drizzle the corn, red pepper and jalapeno with olive oil and sprinkle with salt. Grill on all sides, 3-5 minutes per side. Set aside to cool.
Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and dice the jalapeno.
Cut the kernels from the ears of corn.
Place lemon juice, olive oil, basil and salt in a food processor. With the motor running, drizzle in the olive oil.
In a large bowl, combine the dressing with the lima beans, corn and red peppers. Add the chopped jalapenos slowly, until desired level of spiciness is reached. Season again with sea salt and pepper as needed.
Chill in the refrigerator 1 to 2 hours.
Serve and enjoy!