Grilled Summer Vegetable Succotash Recipe

Name: Grilled Summer Vegetable Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 large garlic cloves, minced; 1 teaspoon ancho chile powder; 1/2 teaspoon ground cumin; 2 ears corn; 1 red bell pepper, cut into 2-inch wedges; 1 large onion, cut into 11/2 inch wedges; 1 cup (about 4oz) fresh or thawed frozen shelled edamame or baby lima beans; 1/2 teaspoon coarse salt; 1/4 teaspoon pepper; 2 tablespoons chopped cilantro

Servings: persons

3 tablespoons olive oil
3 large garlic cloves, minced
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
2 ears corn
1 red bell pepper, cut into 2-inch wedges
1 large onion, cut into 11/2 inch wedges
1 cup (about 4oz) fresh or thawed frozen shelled edamame or baby lima beans
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2 tablespoons chopped cilantro

1
1. Heat grill. Combine oil, garlic, chile powder and cumin in small bowl. Brush half of the
2
mixture over corn, bell pepper and onion. Grill, covered, over medium heat or coals 7 to 10
3
minutes or until crisp-tender and lightly charred, turning occasionally and removing peppers
4
and onions as they're done. Cool slightly. Cut corn kernels from cobs; coarsely chop bell
5
pepper and onion. Combine in large bowl.
6
2. Heat remaining oil mixture in small skillet over medium-high heat until hot. Cook edamame
7
1 minute or until hot; stir into corn mixture. Stir in sat and pepper; sprinkle with cilantro.
8
Serve warm or at room temperature.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 large garlic cloves, minced, 1 teaspoon ancho chile powder, 1/2 teaspoon ground cumin, and more.

Yes, Grilled Summer Vegetable Succotash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Summer Vegetable Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions