Grilled Corn and Edamame Succotash
This recipe is a twist on the Southern classic that’s usually made with lima beans. Grilling the corn heightens the sweetness and adds a toasty dimension to its flavor, which is balanced by the bracing tartness of the sherry vinegar. Serve as a summery side dish with grilled chicken, fish or pork. Start to finish: 45 minutes. Servings: 6
Ingredients
4 ears corn, shucked and cleaned of silk
1 1/2 cups frozen, shelled edamame
1 tablespoon olive oil
1 small red bell pepper, cored and diced
1 small red onion, diced
1 medium shallot, diced
2 to 3 tablespoons sherry vinegar, or to taste
1/2 teaspoon kosher salt
Ground black pepper, to taste
2 tablespoons chopped fresh chives (optional)
Directions
Heat a gas grill to medium-high or light a charcoal fire.
Wrap each ear of corn in foil. Grill for 15 minutes, rolling the corn occasionally so all sides are cooked. Carefully remove the corn from the foil and set aside until cool enough to handle, about 10 minutes.
Using a serrated knife, remove the grilled corn kernels from the cobs. To do this, stand each ear on its wide end, then saw the knife down the length of the cob. Set aside.
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the edamame and cook until tender, about 5 minutes, or according to package directions.
Drain and set aside.
In a large nonstick skillet over medium, heat the oil. Add the bell pepper, onion and shallot. Saute until the vegetables begin to soften, about 2 to3 minutes.
Stir in the grilled corn kernels and edamame. Saute for 5 minutes. Remove the skillet from the heat, then stir in the vinegar. Season with salt and pepper. Serve sprinkled with chives, if desired.
Per serving: 167 calories; 48 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 25 g carbohydrate; 9 g protein; 5 g fiber; 179 mg sodium.
