Smoky Summer Succotash

1. 1

   Preheat oven to 375 degrees. In a large mixing bowl, add corn kernels, paprika, roasted garlic slices (or fresh garlic), dried shallots (or fresh), s&p, and olive oil. Mix together until the corn is coated. Spread the corn out on a foil lined baking sheet. Pop into the oven for about 20 minutes, shuffling the corn around once to ensure nothing burns.

2. 2

   While the corn is roasting, heat the butter over medium heat in a saute pan. Add the Lima beans, salt and pepper. Let cook for about 15 minutes, until the skin starts to blister and brown.

3. 3

   Whisk together the vinaigrette in a small bowl. Combine lime juice, olive oil, vinegar, cilantro and s&p.

4. 4

   When the corn and Lima beans are finished cooking, throw them both into a large mixing bowl. Pour the vinaigrette over both and mix thoroughly. I would add a bit more salt and pepper, and the remaining 1 tsp of paprika at this point, to taste.

5. 5

   Wait until the mixture has cooled a bit, and add the feta cheese. You don't want it to melt from the heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.