Grilled Corn Succotash

• 4 ears shucked corn
• Cooking spray
• 4 cups water
• 1 cup shelled lima beans
• 2 cups (1-inch) cut green beans (about 1/2 pound)
• 1 1/2 tablespoons butter
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 cup halved grape tomatoes
• 1/4 cup chopped fresh basil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Prepare grill.
2. Place corn on grill rack coated with cooking spray; cook 10 minutes or until lightly browned, turning every 2 minutes. Cool. Cut kernels from ears of corn.
3. Bring 4 cups water to a boil in a large saucepan. Add lima beans; cook for 20 minutes. Add green beans; cook 2 minutes. Drain and rinse with cold water; drain well.
4. Melt butter in a large nonstick skillet over medium-high heat. Add chopped onion and garlic; cook, stirring occasionally, for 5 minutes or until onion is lightly browned. Stir in corn, and cook 2 minutes. Add beans; cook for 2 minutes. Remove from heat. Stir in tomatoes and remaining ingredients.

corn, cooking spray, water, beans, green beans, butter, onion, garlic, halved grape tomatoes, fresh basil, lemon juice, balsamic vinegar, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/grilled-corn-succotash (may not work)