Step 1

Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.

Step 2

Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.

Step 3

Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.

Step 4

Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.