Charred Corn and Butterbean Succotash with Lemon-Pepper Vinaigrette

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 7 min

Total 15 min

Ingredients

2 cups (300 g) corn kernels (from about 3 ears fresh corn or frozen, thawed)
1 tbsp (15 ml) olive oil (for skillet)
1 red bell pepper, small dice
1 cup (100 g) sugar snap peas, sliced on the bias
1 (15 oz / 425 g) can butter beans (lima beans), drained and rinsed
1 cup (150 g) cherry tomatoes, halved
3 scallions, thinly sliced
2 tbsp (8 g) chopped fresh dill
2 tbsp (8 g) chopped flat-leaf parsley
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp honey
1 small garlic clove, finely grated
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt, plus more to taste
1/4 tsp smoked paprika
Pinch crushed red pepper flakes (optional)

Instructions

1. Heat a large skillet over medium-high until hot. Add 1 tablespoon olive oil and the corn; cook, stirring occasionally, until charred in spots and fragrant, 4–6 minutes.
2. Stir in the diced red bell pepper and cook 2 minutes to slightly soften. Remove the skillet from heat and fold in the sliced snap peas to barely soften, about 30 seconds.
3. Transfer the corn mixture to a large bowl. Add the butter beans, cherry tomatoes, scallions, dill, and parsley.
4. In a small bowl, whisk together the vinaigrette: extra-virgin olive oil, apple cider vinegar, lemon juice and zest, Dijon, honey, garlic, black pepper, kosher salt, smoked paprika, and red pepper flakes (if using) until emulsified.
5. Pour the vinaigrette over the warm vegetables and toss gently to coat. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
6. Let sit 5–10 minutes to marry flavors. Serve warm or at room temperature.