The Cajun spice and brown sugar produces sweet heat. My spin on a McCormick recipe.
My Private Note
Units: US | Metric
Grilled Corn Succotash
- 1 cup frozen shelled edamame
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1/2-1 teaspoon ground ancho chili peppers (to taste) or 1/2-1 teaspoon chipotle chili pepper (to taste)
- 1 teaspoon course sea salt
- 1/4 teaspoon ground red pepper
- 4 ears fresh corn, on cob
- 1 small red bell pepper, quartered and cored
- 2 green onions, thinly sliced
- 1For the Succotash: Bring 1 quart water to boil in medium saucepan on high heat. Add edamame; cook 6 to 8 minutes or until edamame are bright green and tender. Drain and rinse under cold water. Mix lemon juice, oil, vinegar, honey, ancho chile powder, sea salt and ground red pepper in small bowl until well blended.
- 2Remove husks and silk strands from corn. Brush some of the vinaigrette over corn and bell pepper.
- 3Grill corn over medium heat 10 to 12 minutes or until tender and lightly charred, turning occasionally. Grill bell pepper 2 to 4 minutes or until tender, turning occasionally. Cut corn kernels off cobs. Cut bell pepper into 1/2-inch pieces. Place edamame, grilled vegetables and green onions in large bowl. Add remaining vinaigrette; toss well to coat.
- 4For the Salmon: Mix Cajun seasoning and sugar in small bowl. Brush salmon lightly with oil. Rub generously with seasoning mixture (to taste). Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve salmon with Succotash.
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Nutritional Facts for Peppered Salmon With Grilled Corn Succotash
Serving Size: 1 (344 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 344.9
- Calories from Fat 123
- Total Fat 13.6 g
- Saturated Fat 2.0 g
- Cholesterol 52.3 mg
- Sodium 482.1 mg
- Total Carbohydrate 26.7 g
- Dietary Fiber 4.1 g
- Sugars 8.1 g
- Protein 31.7 g