Barbecued Corn Succotash Recipes

Steps:

• Pulse 6 tablespoons softened butter with 1 garlic clove, 1/4 cup barbecue sauce and 1 tablespoon ancho chile powder in a food processor until smooth. Brush 4 ears corn with three-quarters of the spiced butter and wrap in foil. Grill over medium-high heat, turning often, until tender, 15 minutes. Brush with the remaining spiced butter and season with salt.
• Per Serving: Calories: 264; Total Fat: 19 grams; Saturated Fat: 11 grams; Protein: 3 grams; Total carbohydrates: 25 grams; Sugar: 8 grams; Fiber: 3 grams; Cholesterol: 46 milligrams; Sodium: 291 milligrams Photograph by Antonis Achilleos

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
• Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
• Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
• Whisk 1 tablespoon olive oil and vinegar together in a bowl.
• Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.