The Neely's Grilled Succotash & Lemon Vinaigrette Recipies



  • 2 cups fresh or frozen shelled lima beans
  • 3 ears corn, shucked
  • 1 zucchini, cut on the bias into
  • 1⁄3-inch slices 1⁄2 red onion, sliced into 1⁄3-inch-thick rings
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup cherry tomatoes, sliced in half
  • 1⁄4 cup fresh basil, roughly chopped

Lemon Vinaigrette

  • 1 teaspoon Dijon mustard
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1⁄4 cup olive oil

Serves 4 to 6


  1. Heat grill to medium-high heat.
  2. Pour the lima beans into a pot of boiling salted water, and cook for 12 minutes, or until soft. Drain in a colander, and rinse with cold water to stop the cooking.
  3. Place the corn, zucchini, and red onion on a sheet tray, and drizzle with the olive oil. Season with salt and pepper, and toss well together, making sure all the veggies are coated in oil and seasoned well with salt and pepper. Grill the corn until lightly charred on all sides, about 6 minutes. Grill zucchini and onions on both sides until lightly charred and soft, 4 to 5 minutes total. Remove from grill, and cool slightly.
  4. Chop the zucchini and onion into bite-sized pieces. With a chef’s knife, cut the corn kernels from the cob. Use the back of your blade to scrape against the cob to press out the milky liquid. Put the chopped veggies, the corn, and its milk in a large bowl, and toss in the tomatoes and basil.
  5. Whisk together the mustard, lemon juice, and salt and pepper in a small bowl. Drizzle in the olive oil, and whisk well until emulsified. Pour dressing over salad, and toss. Taste and adjust seasonings if necessary.

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