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Summer Succotash with Grilled Corn

By Julie Andrews
  • 25 minutes
  • Serves

INGREDIENTS

2 cups

Baby lima beans, fresh or frozen

2 tbsp

Basil, fresh

2 tbsp

Cilantro

2 tbsp

Flat-leaf italian parsley

1/4 cup

Green onion

1

Lime, Zest and juice of small

2 pints

Multi-colored cherry tomatoes

6

ears Sweet corn

1/2 tsp

Black pepper, freshly ground

1 tsp

Salt, coarse

3 tbsp

Olive oil, extra virgin