Grilled Corn and Edamame Succotash

4 ears corn, shucked and cleaned of silk

1½ cups frozen, shelled edamame

1 tablespoon olive oil

1 small red bell pepper, cored and diced

1 small red onion, diced

1 medium shallot, diced

2-3 tablespoons sherry vinegar, or to taste

½ teaspoon kosher salt

Ground black pepper, to taste

2 tablespoons chopped fresh chives (optional)

Heat a gas grill to medium-high or light a charcoal fire.

Wrap each ear of corn in foil and grill 15 minutes, rolling the corn occasionally so all sides are cooked. Carefully remove the corn from the foil and set aside until cool enough to handle, about 10 minutes.

Stand each ear on its wide end, and using a serrated knife, saw down the length of the cob to remove kernels. Set aside.

Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the edamame and cook until tender, about 5 minutes, or according to package directions. Drain and set aside.

In a large nonstick skillet over medium, heat the oil. Add the bell pepper, onion and shallot; saute until vegetables begin to soften, about 2 to3 minutes.

Stir in the grilled corn and edamame; saute 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper. Serve sprinkled with chives, if desired.

Serves six.

Nutrition values per serving: 167 calories, 5 g fat (1 g saturated), 25 g carbohydrates, 5 g fiber, 9 g protein, 0 cholesterol, 179 mg sodium.