Grilled Succotash Recipe

Get ready for a burst of summer flavor with this mouth-watering grilled succotash recipe! Perfect for backyard barbecues and al fresco dining, this dish features a colorful medley of fresh vegetables, charred to perfection and tossed with savory herbs and spices.

Course Grilling, Side Dish

Cuisine American, Southern

Keyword Grilled Succotash Recipe

Prep Time 15

Cook Time 25

Servings cups

Calories 116kcal

Author Bon Appeteach

Equipment

Cast Iron Skillet

Ingredients

4 Corn on the Cob fresh works best
1/2 lb. Fresh Okra diced into 1-2 inch pieces for grilling
1 cup Cherry Tomatoes halved
1 Red Bell Pepper died small
1 Green Bell Pepper diced small
1/2 medium Red Onion diced small
1 12 oz. bag Frozen Lima beans you can also use fresh
Salt & Pepper as needed
2 tbsp. Olive Oil
2 tbsp Butter

Instructions

Preheat the grill to medium, direct heat for grilling.
Prep the vegetables all ahead of time before starting as this moves quickly. It is recommended to slice the okra into large pieces and place them onto a skewer. This allows for even cooking and searing and prevents the okra from getting mushy.
Lightly oil all the pieces of corn and the okra that is on the skewers. Season it with salt and pepper.
Place the corn and the okra skewers onto the grill over direct heat. Close the lid and let it sear 2-3 minutes per side and then rotate. Continue to flip and rotate. This will take 6-8 minutes total.
Remove the okra and the corn and set it aside. Place a large cast iron skillet over the direct heat of the coals on the grill grate and add the butter to the pan and allow it to melt.
Once it has melted, add in the diced pepper and onions and sauté it over the heat for 5-6 minutes, or until it becomes fragrant and slightly tender then add in the frozen lima beans and cook an additional 3-4 minutes.
While the vegetables are cooking, remove the okra pieces from the skewers and carefully sliced the corn kernels off the cob and set it all aside.
Add both the corn and the okra into the cast iron skillet and toss everything together to combine.
Finally, add in the halved cherry tomatoes and season the mixture with more salt and pepper to taste. Cook 2-3 more minutes or until everything is full heated through, mixed, and the tomatoes are slightly tender (but not broken down).
Remove from the heat and garnish with fresh basil or fresh parsley and serve with your favorite proteins and enjoy.

Notes

If you're not a fan of okra, you can remove it! Try subbing with grilled zucchini as another great option.

Nutrition