Barbecued Corn Succotash
Yield: people
Equipment
Ingredients
- 400 grams Shucked and grilled corn
- 1 Large red pepper diced
- 1 Cubanelle pepper diced
- ½ Jalapeno seeded and minced
- 1 Large red Onion diced
- 1 bunch Scallions sliced thinly
- 1 can Lima beans cooked and drained
- 4 tbsp Grainy mustard
- ¼ cup Parsley chopped
- 300 grams Cherry tomatoes halved
- Salt
- Lemon juice
- Canola oil
Instructions
- GRILL the corn and cut the kernels off the cob.
- HEAT cast iron skillet on the BBQ. Drizzle with 2 tbsp canola oil and sauté your diced red onions, diced red and cubanelle peppers for 1 minute.
- REMOVE skillet from heat. Add your barbecued corn, drained lima beans, sliced scallions, jalapenos, parsley and mustard.
- SEASON with salt and lemon juice and serve in your cast iron and then add your cherry tomatoes.
Chef's Tips
You can add a myriad of vegetables to this skillet side dish. Vegetables such as chopped up asparagus, English peas, boiled, cooled baby gem potatoes and even some soft-boiled chicken eggs or quail eggs cut in half etc.
