Grilled Corn Succotash

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

1.     Cook corn and edamame in enough boiling water to cover 3 minutes. Drain.

2.     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.

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3.     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.

  Recipe here...