Grilled Zucchini Corn Succotash Food

GRILLED ZUCCHINI SUCCOTASH

Steps:

• Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
• Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.

GRILLED ZUCCHINI CORN SUCCOTASH

Steps:

• Drizzle zucchini with olive oil and place on grill, along with the ears of corn and Vidalia onion. Grill the zucchini for 5 minutes, turning once. When the zucchini is cooked, dice into bite size pieces and place in large bowl.
• Once the corn is nicely charred, remove the kernels from the cob and toss in with the zucchini. When the Vidalia onion is nicely charred, chop into bite sizes and toss in with the cooked vegetables.
• Mix in the tomatoes, lima beans, extra-virgin olive oil and queso fresco and season with salt and pepper to taste.

GRILLED SUMMER SUCCOTASH

Steps:

• Prepare a grill for medium-high heat.
• Mix the tomatoes, corn, lima beans, butter and shallot together in a medium bowl. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Tear off four 12- by 18-inch pieces of heavy duty aluminum foil. Put 1/4 cup of the basil leaves in the center of each piece of foil. Evenly divide the vegetable mixture (about 1 1/4 cup each) over the basil. Carefully fold each foil piece into a packet, bringing up the sides and double folding the top and ends to seal.
• Grill the packets until the tomatoes begin to soften, about 12 minutes. Chop the remaining 1/2 cup basil. Place a packet on each plate, carefully open the foil and serve sprinkled with chopped basil.