Grilled Summer Succotash
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 410
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 40
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 61
- Sodium
- 668
- Total: 25 min
- Active: 25 min
Ingredients
1 pint cherry tomatoes, halved
2 cups fresh corn kernels
One 10-ounce bag frozen lima beans, thawed
1 stick (8 tablespoons) unsalted butter, melted
1 large shallot, minced
Kosher salt and freshly ground black pepper
1 1/2 cups loosely packed basil leaves
Directions
- Prepare a grill for medium-high heat.
- Mix the tomatoes, corn, lima beans, butter and shallot together in a medium bowl. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Tear off four 12- by 18-inch pieces of heavy duty aluminum foil. Put 1/4 cup of the basil leaves in the center of each piece of foil. Evenly divide the vegetable mixture (about 1 1/4 cup each) over the basil. Carefully fold each foil piece into a packet, bringing up the sides and double folding the top and ends to seal.
- Grill the packets until the tomatoes begin to soften, about 12 minutes. Chop the remaining 1/2 cup basil. Place a packet on each plate, carefully open the foil and serve sprinkled with chopped basil.