Serious Eats

Cook the Book: Fire-Roasted Succotash

Posted by Ed Levine, July 6, 2007

One of the many things I like about Taming the Flame is that Elizabeth Karmel provides us with lots of easy-to-prepare grilled vegetable dishes. Here's her ingenious take on Fire-Roasted Succotash. Karmel says, "If you are phobic about lima beans, substitute edamame (fresh soybeans) for a new-age succotash."

Fire-Roasted Succotash
- makes 4 to 6 servings -

Grilling Method: Direct/Medium Heat

Ingredients
8 ears fresh, white corn, shucked

Olive oil

3 cups lima beans (fresh or frozen), cooked until tender

1/2 cup water

1/2 cup heavy (whipping) cream

4 tablespoons (1/2 stick) unsalted butter, optional

Pinch nutmeg

Kosher salt

Fresly ground pepper

Procedure
1. Build a charcoal fire or preheat a gas grill.

2. Brush the corn all over with olive oil. Season it with kosher salt and place it on the cooking grate over direct medium heat. Cover and grill for 6 to 10 minutes, turning occasionally, until all sides are slightly charred.

3. Remove the corn from the grill and cut the kernels off the corn. Put the corn in a heavy-bottomed saucepan and add the lima beans, water, cream, and butter, if using. Bring to boil, reduce the heat, and simmer, uncovered, for 3 to 5 minutes. Season with nutmeg, salt, and pepper and simmer for about 5 more minutes. Serve immediately.

Printed from http://www.seriouseats.com/2007/07/cook-the-book-fireroasted-succ.html