Smoky Summer Succotash

• for the salad:
• 1 bag frozen small Lima beans
• 6 ears sweet corn (shucked and kernals removed)
• 3/4 cup crumbled feta cheese
• 1 tablespoon roasted garlic slices
• 1 tablespoon dried shallots
• 1 tablespoon smoky hot paprika + 1 tsp
• 3 tablespoons unsalted butter
• s&p
• olive oil
• for the vinaigrette:
• 1 lime
• 1/2 olive oil
• 2 tablespoons white wine vinegar
• 1 handful fresh cilantro (rough chop)
• s&p

1. Preheat oven to 375 degrees. In a large mixing bowl, add corn kernels, paprika, roasted garlic slices (or fresh garlic), dried shallots (or fresh), s&p, and olive oil. Mix together until the corn is coated. Spread the corn out on a foil lined baking sheet. Pop into the oven for about 20 minutes, shuffling the corn around once to ensure nothing burns.
2. While the corn is roasting, heat the butter over medium heat in a saute pan. Add the Lima beans, salt and pepper. Let cook for about 15 minutes, until the skin starts to blister and brown.
3. Whisk together the vinaigrette in a small bowl. Combine lime juice, olive oil, vinegar, cilantro and s&p.
4. When the corn and Lima beans are finished cooking, throw them both into a large mixing bowl. Pour the vinaigrette over both and mix thoroughly. I would add a bit more salt and pepper, and the remaining 1 tsp of paprika at this point, to taste.
5. Wait until the mixture has cooled a bit, and add the feta cheese. You don't want it to melt from the heat.

salad, beans, sweet corn, feta cheese, garlic, shallots, smoky hot paprika , unsalted butter, olive oil, vinaigrette, lime, olive oil, white wine vinegar, cilantro

Taken from food52.com/recipes/19020-smoky-summer-succotash (may not work)