Grilled Corn Succotash

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 24%
  • Fat: 3.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.1g
  • Carbohydrate: 25g
  • Fiber: 5.3g
  • Cholesterol: 7.5mg
  • Iron: 1.5mg
  • Sodium: 338mg
  • Calcium: 36mg


  • 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


  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.
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