Written by: Chef Harry Wojnton
8/29/2010 10:19 AM 

2 cup(s) lima beans, use the "fresh serve" microwavable ones in the freezer section
1 medium onion, sweet, finely diced
4 large corn ears, fresh, grilled with the "hair" removed and the leaves intact
1/2 large red bell pepper, finely diced
1/2 Italian parsley, finely diced or torn into small pieces
1/2 cup(s) Italian Dressing, homemade is the best with cracked black pepper and minced garlic
1 cup(s) scallion, cut on a diagonal for topping of each dish

Directions:
1) Soak corn in water for at least 2 hours prior to putting on the grill and grilling it; If you don't have access
to a grill, preheat oven to 450 degrees, peel the leaves and cook the corn for 20 minutes each ear in 1 Tbs
unsalted butter wrapped in foil, turning 1/4 turn every 5 minutes.
2) Microwave lima beans and let cool.
3) In a large glass bowl, fold together all ingredients except scallions.
4) Serve in bowls and top with scallions.

Copyright ©2010 Chef Harry Wojnton

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Tags: Succotash , Ears of Corn , Lima Beans , Italian dressing , Labor Day recipe

Categories: Recipes

Location: Blogs Chef Harry Wojnton

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