Roasted Hatch peppers and charred corn bring a smoky and spicy note to this hearty succotash. We swapped traditional lima beans for edamame, and added tons of flavor with spices like cumin and paprika, as well as fresh lime and herby mint. It’s a perfect bbq side and goes great with grilled proteins like salmon or chicken.
Ingredients
4 ears of corn, husks and silks removed
2 Hatch peppers
4 tablespoon unsalted butter
1 bunch scallions, white and light green parts diced
1 garlic clove, minced
1 cup frozen shelled edamame, thawed
1 cup grape tomatoes, halved
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Juice of 1 lime
1 tablespoon fresh mint, cut into chiffonade
2 tablespoon freshly grated Pecorino Romano cheese
Directions
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Preheat an outdoor grill to medium-high heat, about 450–500°F. Grill the corn and Hatch peppers, turning occasionally, until lightly charred on all sides, about 10 minutes. Transfer the corn to a plate. Immediately place the peppers in a large resealable bag and allow them to steam and cool.
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Once the corn is cool enough to handle, cut the kernels from the cobs and transfer to a large bowl. Peel the charred skins from the Hatch peppers and discard the skins, stems, and seeds. Dice the peppers and add them to the corn.
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Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions and garlic and cook until softened and fragrant, about 2 minutes.
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Add the edamame and grape tomatoes and cook until heated through, about 3 minutes. Season with the cumin, paprika, salt, and black pepper. Remove from the heat.
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Add the edamame mixture to the bowl with the corn and Hatch peppers. Add the lime juice, mint, and Pecorino Romano. Gently toss to combine and serve warm.
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