Grilled Corn Succotash w/ Edamame


  • 5 ears of corn
  • 2 red bell peppers, seeded and chopped fine
  • 10 oz can of black beans, drained and rinsed
  • 1 lb shelled & cooked edamame
  • seasoned rice vinegar - to taste
  • olive oil
  • salt & pepper to taste


  1. Heat your grill to medium-low.  Drizzle corn with olive oil and sprinkle with salt and pepper.  Place on grill for 6 minutes, rotating them halfway through, until corn is cooked and slightly charred.  Take off grill and let cool.
  2. Take corn kernels off the cob and toss in large bowl with other ingredients.  Season with rice vinegar, salt and pepper to taste.  Enjoy!