Recipe Details

A decadent succotash of freshly grilled corn, poblano pepper, and lima beans sauteed in butter with Cattlemen's Garlic and Lime Pork Rub and finished with fresh cherry tomatoes and cilantro. 

  1. Place corn and poblano pepper on a hot grill. Turn to lightly char all sided of corn and pepper.
  2. Cook Lima beans in simmering water for about 7 minutes until tender. Drain and reserve.
  3. Wrap pepper in plastic and allow to cool. Chared skin should peel off easily. remove stem and seeds and chop.
  4. Once corn has cooled, cut kernals from cobb. Reserve.
  5. Sautee onion in butter until tender. Add seasoning, corn, lima beans and chopped pepper. cook stirring for an additional few minutes.
  6. Add tomatoes, cilantro and lime and finish with Chipotle BBQ sauce. heat and serve immediately.

CHEF’s TIP!

This recipe is also wonderful with about 4 slices of cooked and crumbled bacon. If using bacon, half of the butter used to saute vegetables can be replaced with bacon fat.