Grilled Southern Succotash

1. 1

   Note the assembled salad should chill for at least an hour.

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   1.

3. 3

   Preheat your grill to medium heat.

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   Drizzle the corn, red pepper and jalapeno with olive oil and sprinkle with salt.

5. 5

   Grill on all sides, 3-5 minutes per side.

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   Set aside to cool.

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   2.

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   Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and dice the jalapeno.

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   3.

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    Cut the kernels from the ears of corn.

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    4.

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    Place lemon juice, basil and salt in a food processor.

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    With the motor running, drizzle in the olive oil until pureed and emulsified.

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    5.

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    In a large bowl, combine the dressing with the lima beans, corn and red peppers.

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    Add the chopped jalapenos slowly, until desired level of spiciness is reached.

17. 17

    Season again with sea salt and pepper as needed.

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    6.

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    Chill in the refrigerator 1 to 2 hours.

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    7.

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    Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.