Chris put together some grilled succotash that was good enough to bring home 9th place at the American Royal, the largest BBQ competition in the world with over 500 competitors. We were mighty proud to walk the stage, not once but twice!
Half bell peppers and remove seeds.
Season corn ears with cajun seasoning and lightly coat with olive oil.
Cut zucchini in half lengthwise, season flesh side with cajun seasoning and lightly coat with olive oil.
Grill peppers over high heat skin side first. Char until 80% of skin is black.
Flip and grill until flesh begins to soften.
Put grilled peppers in a lidded container to sweat.
Grill zucchini, flesh side down over medium heat until golden in color.
Flip and grill until pieces bend slightly when picked up. ( Don't overcook crispy is better than soggy here.)
Grill corn until there is some color on all sides. ( Avoid drying out by overcooking).
Let vegetables cool slightly before mixing.
Peel charred skin from pepper halves and dice into small pieces
Cut kernels from corn ears.
Slice zucchini halves in half again lengthwise and slice into small pieces.
Chop fresh cilantro.
Mix all vegetables in a large bowl and season with
3T lemon juice.
3T white wine vinegar
Sugar to taste (1tbsp MAX)
Salt pepper and cajun seasoning to taste.
Taste and season at least 3 times!
Tip: Try to cut vegetables roughly the same size. Always taste and season repeatedly.
Serving Suggestion: Half small tomatoes and scoop out seeds/flesh to make serving containers.