Summer Succotash Salad

Ingredients:

• 4 ears of corn, husked
• 2 tablespoons extra-virgin olive oil
• 1 cup diced Spanish onion
• 1 clove garlic, minced
• 2 cups fresh or thawed lima beans
• 2 cups diced tomatoes
• 1.5 tbsp butter, room temperature
• 1.5 tbsp mayonnaise
• Juice of 1 lime
• 2 tablespoons fresh basil, thinly sliced
• 2 tablespoons grated Pecorino Romano cheese
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, thinly sliced
• 1 teaspoon smoked paprika

Preparation:

1. Heat a grill pan over medium-high heat. Grill the corn until charred on all sides, about 10 minutes. Set aside to cool slightly, then cut the kernels from the cobs and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until softened, about 5 minutes.
3. Add the reserved corn to the skillet. In a small bowl, combine the butter and mayonnaise. Stir the mixture into the succotash along with the lime juice. Season with salt and pepper to taste. Transfer to a serving bowl.
4. Sprinkle with basil, grated cheese, cilantro, mint and smoked paprika.