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Grilled Corn Succotash

Yield 6 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.

  4. 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.