Grilled Summer Vegetable Succotash

From Cooking Pleasures June/July 2008

This riff on a traditional Southern recipe is a wonderful way to showcase fresh corn. The sweetness of the fresh vegetables is complemented with a touch of spice from ancho chile powder.

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

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 salt and pepper; sprinkle with cilantro. Serve warm or at room temperature.

6 (about 3/4-cup) servings

PER SERVING: 140 calories, 8.5 g total fat (1 g saturated fat), 4 g protein, 15 g carbohydrate, 0 mg cholesterol, 145 mg sodium, 3.5 g fiber