Grilled Corn Succotash

recipe

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 140
Caloriesfromfat 24 %
Fat 3.8 g
Satfat 2 g
Monofat 1 g
Polyfat 0.6 g
Protein 5.1 g
Carbohydrate 25 g
Fiber 5.3 g
Cholesterol 7.5 mg
Iron 1.5 mg
Sodium 338 mg
Calcium 36 mg

Ingredients

4 ears shucked corn
Cooking spray
4 cups water
1 cup shelled lima beans
2 cups (1-inch) cut green beans (about 1/2 pound)
1 1/2 tablespoons butter
1 cup chopped onion
2 garlic cloves, minced
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Prepare grill.

Place corn on grill rack coated with cooking spray; cook 10 minutes or until lightly browned, turning every 2 minutes. Cool. Cut kernels from ears of corn.

Bring 4 cups water to a boil in a large saucepan. Add lima beans; cook for 20 minutes. Add green beans; cook 2 minutes. Drain and rinse with cold water; drain well.

Melt butter in a large nonstick skillet over medium-high heat. Add chopped onion and garlic; cook, stirring occasionally, for 5 minutes or until onion is lightly browned. Stir in corn, and cook 2 minutes. Add beans; cook for 2 minutes. Remove from heat. Stir in tomatoes and remaining ingredients.

David Bonom,

Cooking Light

June 2007
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