Taking inspiration from classic corn succotash, this grilled corn version has a vibrant mix of halved ripe tomatoes, edamame instead of lima beans, and lots of scallions and chives.
- 12 ounces frozen shelled edamame
- 3 ears corn, shucked
- 1 teaspoon + 2 tablespoons olive oil
- 1 lemon, halved
- 1 garlic clove minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pint grape or cherry tomatoes, halved
- 2 scallions, thinly sliced
- 2 tablespoons minced chives
- Preheat a gas or charcoal grill on high heat.
- While the grills is preheating, cook the edamame in a medium saucepan of boiling salted water for 3-4 minutes until cooked through. Drain and rinse with cold water in a colander.
- Rub the corn with 1 teaspoon olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
- Grill the lemon halves for 1-2 minutes, cut side down, until they are grill marked.
- In a small bowl, whisk together 2 tablespoons olive oil, the juice from the grilled lemon halves, garlic, salt and pepper.
- Combine the corn, edamame, tomatoes, scallions and chives in a large bowl. Pour in the lemon-olive oil mixture, stirring everything together.
Store leftovers in an airtight container in the refrigerator up to 3 days.
Keywords: corn succotash, succotash recipe