Best Barbecued Corn Succotash Recipes

Grilled Corn and Edamame Succotash Salad image

Provided by klenke

Time 30m

Yield 8

Number Of Ingredients 9

5 ears corn, shucked
½ yellow onion, peeled
1 red bell pepper, stemmed and seeded
1 jalapeno pepper
3 tablespoons olive oil, divided
salt and ground black pepper to taste
1 cup frozen shelled edamame (green soybeans)
1 tablespoon white wine vinegar
2 tablespoons chopped fresh basil, or to taste

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
Whisk 1 tablespoon olive oil and vinegar together in a bowl.
Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 13 g, Fat 5.8 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 9.9 mg, Sugar 3.1 g

Barbecued Succotash image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Steps:

Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Rachael Ray's Barbecued Succotash image

Provided by linguinelisa

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/2 red onion, chopped
1 red pepper, chopped
1 (14 ounce) can black beans, drained
1 (10 ounce) package frozen corn
salt
pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped parsley

Steps:

Heat olive oil in large skillet over medium heat. Add onions and peppers and saute for 5 minutes or until onions are golden. Add black beans, corn, salt and pepper to taste. After the corn has heated through add the BBQ sauce. Stir to combine and serve garnished with the parsley.