Summer Succotash with Grilled Corn

1. Preheat grill to medium-high heat.
2. Place ears of corn on the hot grill and cook 10-15 minutes, until corn is slightly charred and kernels are tender. Toss lima beans in one tablespoon olive oil and place in a grill basket and cook 4-5 minutes, until the beans are slightly crispy. Remove corn and beans from the grill and allow to completely cool.
3. In the meantime combine cherry tomatoes, green onion, herbs and lime zest and juice in a large bowl. Add lima beans. Slice corn kernels off the cobs and add them into the bowl. Toss together with remaining olive oil, salt and pepper. Taste and adjust seasonings, if necessary.