- May 3, 2023
- 30 Minute Meals
Grilled Succotash Recipe
Get ready for a burst of summer flavor with this mouth-watering grilled succotash recipe! Perfect for backyard barbecues and al fresco dining, this dish features a colorful medley of fresh vegetables, charred to perfection and tossed with savory herbs and spices.
Why This Recipe Works:
Grilled Perfection: Think your grill is just for meat? Think again! My grilled succotash recipe takes a medley of delicious and good-for-you veggies and uses the grill and a cast iron skillet to make a flavorful grilled salad.
You will start by grilling the corn on the cob and fresh okra over direct heat and then use a cast iron skillet on the grill for the rest of the veggies. Not only does this cooking method offer tons of flavor, but it is perfect for when you are dining al fresco!
Versatile: You can switch out or add ingredients to this grilled succotash recipe, to make it exactly how you like it! For it to technically be succotash, lima beans, and corn have to be present.
But other than that, you can add different veggies like zucchini or leave any out if you aren’t crazy about them! Some succotash recipes add bacon too which would be delicious!
What Are Lima Beans?
Lima beans are a type of legume with a mild flavor and creamy, starchy texture. While the flavor is mild and slightly nutty, the texture is generally what throws some people off. Personally, I love them! They offer a lot of nutrients like protein and fiber but are especially known for being high in iron!
In order to buy lima beans, you have a few options. You can buy them frozen, canned, dry, or fresh. Fresh lima beans are sometimes hard to find unless you have a farmer’s market or specialty grocery store that might carry them. The next best option is frozen. They have lots of flavor and are super easy to throw into this succotash!
Ingredients:
- Corn on the Cob: For this grilled succotash recipe, fresh corn on the cob is your best option. Not only does it have the best flavor, but it is easy to place the cobs directly onto the grill to give them a little char!
- Fresh Okra: Fresh okra is more readily available in the summer months unless you are in the south then you can usually find it year-round! If you don’t like okra or can’t find it, use zucchini instead or leave it out!
- Cherry Tomatoes: Cherry tomatoes add a hint of acidity that is needed here.
- Red & Green Bell Pepper: I like adding green and red bell pepper to this recipe!
- Red Onion: Red onion adds flavor and gets slightly caramelized in cast iron.
- Frozen Lima Beans: You can also use fresh, but frozen are easy to find! No need to thaw them first.
- Salt & Pepper: Season with salt and pepper to taste!
- Fresh Parsley or Basil: Some freshly chopped herbs are added right before serving to add some flavor and herby goodness!
How To Grill Succotash:
- Preheat & Prep: Start by preheating the grill to medium, direct heat for grilling. Prep all of the vegetables ahead of time before starting as this moves quickly. It is recommended to slice the okra into large pieces and place them onto a skewer. This allows for even cooking and searing and prevents the okra from getting mushy.
- Add Oil & Grill: Lightly oil all of the pieces of corn and the okra on skewers and season it with salt and pepper. Place the corn and the okra skewers onto the grill over direct heat. Close the lid and let it sear for 2-3 minutes per side and then rotate. Continue to flip and rotate. This will take 6-8 minutes total.
- Remove & Add Cast Iron: Remove the okra and the corn and set it aside. Place a large cast iron skillet over the direct heat of the coals on the grill grate and add the butter to the pan and allow it to melt.
- Add Veg: Once it has melted, add the diced pepper and onions and sauté it over the heat for 5-6 minutes, or until it becomes fragrant and slightly tender then add in the frozen lima beans and cook an additional 3-4 minutes.
- Mix in Corn & Okra: While the vegetables are cooking, remove the okra pieces from the skewers and carefully slice the corn kernels off the cob and set it all aside. Add the corn and okra into the cast iron skillet and toss everything together to combine.
- Add Tomatoes: Finally, add in the halved cherry tomatoes and season the mixture with more salt and pepper to taste. Cook 203 more minutes or until everything is fully heated through, mixed, and the tomatoes are slightly tender (but not broken down).
- Serve & Enjoy: Remove from the heat and garnish with fresh basil or parsley. Serve grilled succotash with your favorite proteins and enjoy!
What To Serve With Succotash:
Succotash is a versatile dish that can be served alongside a ton of different options! Try it with a sandwich, smoked burger, or hot dog, or with your favorite grilled or smoked protein! Here are some of my favorite things to pair with this grilled succotash recipe:
- Flat Iron Steak
- Mini Chicago Hot Dog Sliders
- Summer Shandy Chicken Wings
- Smoked Chicken Breast
- Cauliflower Steaks
- Smoked Beef Ribs
- Oven Baked BBQ Chicken
Frequently Asked Questions:
Succotash is generally known as a simple dish that is made of a mixture of beans and corn. In this recipe, it is specifically lima beans and fresh corn on the cob that is mixed with other vegetables to create grilled salad perfection!
Okra is generally available in most grocery stores during the warmer months. If you live in the south, you might be able to find it year round. Otherwise, you will have to wait until spring/summer time for fresh okra! If you can’t find okra or don’t love it, then use zucchini instead.
Store any leftover succotash in an airtight container in the fridge for up to 3 days!
More Recipes To Try:
- Toasted Farro & Leek Salad
- Italian Roasted Veggies
- Tuscan Bean Salad with Barley
- Fiesta Corn Dip
- Crispy Artichoke Salad
Grilled Succotash Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 4 Corn on the Cob fresh works best
- 1/2 lb. Fresh Okra diced into 1-2 inch pieces for grilling
- 1 cup Cherry Tomatoes halved
- 1 Red Bell Pepper died small
- 1 Green Bell Pepper diced small
- 1/2 medium Red Onion diced small
- 1 12 oz. bag Frozen Lima beans you can also use fresh
- Salt & Pepper as needed
- 2 tbsp. Olive Oil
- 2 tbsp Butter
Instructions
- Preheat the grill to medium, direct heat for grilling.
- Prep the vegetables all ahead of time before starting as this moves quickly. It is recommended to slice the okra into large pieces and place them onto a skewer. This allows for even cooking and searing and prevents the okra from getting mushy.
- Lightly oil all the pieces of corn and the okra that is on the skewers. Season it with salt and pepper.
- Place the corn and the okra skewers onto the grill over direct heat. Close the lid and let it sear 2-3 minutes per side and then rotate. Continue to flip and rotate. This will take 6-8 minutes total.
- Remove the okra and the corn and set it aside. Place a large cast iron skillet over the direct heat of the coals on the grill grate and add the butter to the pan and allow it to melt.
- Once it has melted, add in the diced pepper and onions and sauté it over the heat for 5-6 minutes, or until it becomes fragrant and slightly tender then add in the frozen lima beans and cook an additional 3-4 minutes.
- While the vegetables are cooking, remove the okra pieces from the skewers and carefully sliced the corn kernels off the cob and set it all aside.
- Add both the corn and the okra into the cast iron skillet and toss everything together to combine.
- Finally, add in the halved cherry tomatoes and season the mixture with more salt and pepper to taste. Cook 2-3 more minutes or until everything is full heated through, mixed, and the tomatoes are slightly tender (but not broken down).
- Remove from the heat and garnish with fresh basil or fresh parsley and serve with your favorite proteins and enjoy.