Grilled Corn Succotash

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

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.