Name: Grilled Corn Succotash
Prep time: 20 min
Total time: 30 min
Ingredients: 6 ears sweet corn, silks and husks removed; 1 cup fresh or frozen edamame; 2 tablespoons lime juice; 1 large red bell pepper, quartered; 1 leek, trimmed and halved lengthwise; 2 cloves garlic, minced; ½ teaspoon paprika; ⅓ to ½ cup slivered fresh basil; Sea salt, to taste; Freshly ground black pepper, to taste; Lime wedges

Prep-time: 20 minutes / Ready In: 30 minutes
Makes 5 cups
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This succulent side dish makes the most of corn season by grilling corn on the cob to smoky-sweet perfection before mixing the tender kernels with savory edamame and crunchy bell pepper. Grilled leek adds a subtle sweet tang to the succotash while lime juice, paprika, and fresh basil ties everything together with Southwestern flavors. Serve this delicious jumble of fresh produce alongside a summer soup or veggie burger at your next BBQ!

Tip: A short dunk in boiling water before hitting the grill ensures perfect corn on the cob. The boiling step starts the cooking process and adds moisture so the kernels stay plump and creamy while the grate on the grill gives everything a delicious smoky char.

For more corn recipes, check out these tasty ideas:

Chickpea and Corn Fritters with Tomato-Corn Chutney
Classic Vegan Cornbread
Confetti Corn and Pasta Bowl
Or our full roundup of finger-licking-good corn recipes

By Shelli McConnell, Aug 16, 2022

Ingredients

6 ears sweet corn, silks and husks removed
1 cup fresh or frozen edamame
2 tablespoons lime juice
1 large red bell pepper, quartered
1 leek, trimmed and halved lengthwise
2 cloves garlic, minced
½ teaspoon paprika
⅓ to ½ cup slivered fresh basil
Sea salt, to taste
Freshly ground black pepper, to taste
Lime wedges

Instructions

Cook corn and edamame in enough boiling water to cover 3 minutes. Drain.
Meanwhile, combine 1 tablespoon of the lime juice and 1 tablespoon of water. Brush over cooked corn, bell pepper, and leek. Grill, uncovered, over medium-high about 10 minutes or until tender and slightly charred, turning as needed and brushing with additional lime juice mixture to prevent drying. Transfer to a cutting board; let cool. Chop bell pepper and leek. Cut corn from cobs.
In a bowl combine corn, bell pepper, leek, edamame, garlic, and paprika. Stir in basil and the remaining 1 tablespoon lime juice; season with salt and black pepper. Serve with lime wedges.

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Jasmine7 months ago

From the picture, the edamame are out of the pod? I wasn’t able to find them that way. Any tips on removing the pods?

Ann Stone9 months ago

@Shelli McConnell – WOW was this good!
I did a swap of edamame for garden green beans – Yum! I’ve printed this one out.

Sabrina9 months ago

Thé recipe sounds awesome. I am going to get all the needed ingredients to prepare for my family.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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