The Pioneer Woman Tasty Kitchen
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Grilled Southern Succotash

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Level: Easy

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Description

The perfect meal or side dish for your next summer cookout! Hearty lima beans paired with grilled corn and peppers. It doesn’t get more summer than this!

Ingredients

  • 2 ears Corn, Husked
  • 1 whole Red Bell Pepper
  • 1 whole Jalapeno
  • ⅔ cups Fresh Lemon Juice
  • ¼ bunches Fresh Basil, Chopped
  • 1 dash Sea Salt
  • ⅔ cups Extra Virgin Olive Oil Plus Extra For Rubbing Onto The Vegetables
  • 1 cup Frozen Lima Beans
  • 1 dash Pepper

Preparation

Note the assembled salad should chill for at least an hour.

1. Preheat your grill to medium heat. Drizzle the corn, red pepper and jalapeno with olive oil and sprinkle with salt. Grill on all sides, 3-5 minutes per side. Set aside to cool.
2. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and dice the jalapeno.
3. Cut the kernels from the ears of corn.
4. Place lemon juice, basil and salt in a food processor. With the motor running, drizzle in the olive oil until pureed and emulsified.
5. In a large bowl, combine the dressing with the lima beans, corn and red peppers. Add the chopped jalapenos slowly, until desired level of spiciness is reached. Season again with sea salt and pepper as needed.
6. Chill in the refrigerator 1 to 2 hours.
7. Serve and enjoy!

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