Grilled Corn and Green Bean Succotash | The Chopping Block

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Grilled Corn and Green Bean Succotash

This gorgeously fresh side dish uses grilled corn and green beans for a summer version.

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Yield: 4 servings

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Active Time: 35 minutes
Start to Finish: 35 minutes

For this recipe you’ll need:

2 ears corn, shucked
1/2 pound green beans, vine ends removed
1/2 red onion, cut into rounds
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 lemon, zested
Lemon juice to taste
Extra virgin olive oil to taste
1/4 pound bacon, cooked until crisp and crumbled
2 tablespoons fresh chives, minced
1 tablespoon fresh parsley, rough chopped

Heat a gas or charcoal grill over medium heat.
Lightly brush the corn with just enough olive oil to coat. Place the green beans and onions in a bowl, and toss with just enough olive oil to coat. Season all the vegetables with salt and pepper to taste.
Grill the corn, green beans and onions until caramelized on each side and tender. Set aside until cool enough to handle.
Place the grilled green beans, as is, in a serving bowl. Cut the kernels from the corn, and rough chop the onions. Add them to the bowl with the beans.
Stir in the lemon zest, lemon juice, olive oil, bacon, chives and parsley. Add salt and pepper as needed. Serve warm or room temperature.