Grilled Zucchini Corn Succotash Recipe by Jamie Deen

Level: Easy

Time: 20 MINUTES

1 ratings


  • 3 zucchini, (small), sliced lengthwise, 1/2-inch thick
  • 4 ears corn, shucked
  • 3 cups red heirloom tomatoes, chopped
  • 1 package frozen lima beans, thawed and drained
  • 1 medium Vidalia onion, cut into 1/2-inch slices
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup queso fresco


Step 1

Drizzle zucchini with olive oil and place on grill, along with the ears of corn and Vidalia onion. Grill the zucchini for 5 minutes, turning once. When the zucchini is cooked, dice into bite size pieces and place in large bowl.

Step 2

Once the corn is nicely charred, remove the kernels from the cob and toss in with the zucchini. When the Vidalia onion is nicely charred, chop into bite sizes and toss in with the cooked vegetables.

Step 3

Mix in the tomatoes, lima beans, extra-virgin olive oil and queso fresco and season with salt and pepper to taste.

Grilled Zucchini Corn Succotash


Only registered users can write reviews. Please, or register

1 Review

Leta 11/9/2014
I would love bot

I would love both of them, I wish I was there to eat some with you, love you paula and family

Paula Deen Club                   At the Southern Table with Paula Deen