GRILLED SUMMER VEGETABLE SUCCOTASH

GRILLED SUMMER VEGETABLE SUCCOTASH image

Yield 6- (about ¾ cup) Serv

Number Of Ingredients 11

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3 tablespoons olive oil
3 large garlic cloves, minced
1 teaspoon ancho chile powder
½ teaspoon ground cumin
2 ears corn
1 red bell pepper, cut into 2-inch wedges
1 large onion, cut into 1½ inch wedges
1 cup (about 4oz) fresh or thawed frozen shelled edamame or baby lima beans
½ teaspoon coarse salt
¼ teaspoon pepper
2 tablespoons chopped cilantro

Steps:

1. Heat grill. Combine oil, garlic, chile powder and cumin in small bowl. Brush half of the mixture over corn, bell pepper and onion. Grill, covered, over medium heat or coals 7 to 10 minutes or until crisp-tender and lightly charred, turning occasionally and removing peppers and onions as they're done. Cool slightly. Cut corn kernels from cobs; coarsely chop bell pepper and onion. Combine in large bowl. 2. Heat remaining oil mixture in small skillet over medium-high heat until hot. Cook edamame 1 minute or until hot; stir into corn mixture. Stir in sat and pepper; sprinkle with cilantro. Serve warm or at room temperature.