Corn succotash salad is like summer on a plate, with quick-roasted sweet corn tossed with zucchini, crisp sugar snap peas and jewel-box colored cherry tomatoes.
When corn is at its summer-sweet best and you’re looking for more ways to enjoy it, make this corn succotash salad.
Ironically, the season when all the produce is on beautiful display — ripe tomatoes, lots of summer squash, beans and greens — sometimes the thought of cooking just seems…like too much. So isn’t a great thing that you don’t need to?
Seriously, when summer produce is at its peak it’s best to let it take the wheel. There’s not much you else you need to do but enjoy it while it lasts, and succotash is a perfect dish to celebrate the ingredients of summer.
As usual, I whipped out my creative license with this recipe. Classic succotash is a traditional New England dish that originated with the Narragansett Indians, made with corn, squash and shell beans. Over many years (we’re talking centuries here), cooks have come up with endless versions of succotash, but one thing that doesn’t vary is that corn is the main ingredient, along with the beans — usually lima beans.
I don’t know about you, but canned or frozen limas aren’t my first choice in a fresh vegetable salad, especially when they’re other kinds of beans available. Come to think of it, while I often shop at farmer’s markets, I don’t think I’ve ever seen fresh lima beans. Have you?
Instead, I went with sugar snap peas for this succotash. They’re nice and sweet and have a juicy, snappy crunch that goes very nicely with sweet corn.
Considering how easy this dish is to put together, every time I make it I’m amazed at how good it is. And it’s all based on vegetables just doing their thing!
Hopefully you won’t be put off by the one caveat — you do need to turn on the oven (briefly) to roast the corn. The high heat intensifies the flavor of the corn and the other vegetables, and you don’t want to miss that.
If you’d really rather not heat the kitchen, use a grill to roast the corn. Just put the sheet pan directly on the grill rack over medium-high heat and close the lid. Keep an eye on it, stirring every 5 minutes or so.
More recipes like corn succotash salad to check out:
- Cherry Tomato Salad, Raw and Roasted
- Mexican Street-Style Grilled Corn Nachos
- Lazy Sweet Corn Risotto with Cheddar and Mushrooms
roasted corn succotash salad with tomatoes and basil
Prep
Cook
Total
Yield 4 -6 side dish servings
The very essence of summer on a plate — roasted corn succotash salad with zucchini, sugar snap peas and sweet cherry tomatoes. So easy to make and incredibly delicious!
Ingredients
- 6 ears bicolor corn, or 3 ears yellow and 3 ears white
- 1 small zucchini, cut into 1/4-inch pieces
- 1 shallot or 1/2 of a small red onion, finely chopped (1/4 cup)
- Extra-virgin olive oil
- Kosher salt
- 1/2 teaspoon crushed red chili pepper
- 1/2 pound sugar snap peas, trimmed and cut into 1/2-inch pieces
- Juice of 1 lime
- 2 pounds cherry tomatoes in assorted colors, halved or quartered if large
- 1 teaspoon white wine vinegar
- Handful fresh basil leaves, torn
Instructions
- Heat oven to 425 degrees and line a large rimmed baking sheet with parchment paper
- Cut the kernels from the corn and put into a bowl. Add the zucchini, shallot, 2 tablespoons olive oil, 1 teaspoon salt and the chili pepper. Toss everything together and spread out on the baking sheet.
- Roast until the corn starts to turn golden in spots, 12 - 15 minutes. Add the sugar snap peas and the lime juice to the hot corn and toss.
- Drizzle the 1 tablespoon olive oil, the vinegar and a pinch of salt over the tomatoes and gently toss.
- Transfer the corn mixture to a serving bowl. Spoon the tomatoes over the top and sprinkle with the basil.
Courses salad
Cuisine vegetarian
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That looks great! It makes me want to eat corn — which is just starting to arrive out here. Miss you!
Miss you too! Eat some cherries for me…
Gorgeous! (you AND the corn) And LOW FAT…which is my new obstacle in life!!! ayiyiyi…welcome home??
Thanks, Dee. I’m working on some recipes for you to try. Not bacon, but still yummy.
How fun, and I love that photo of you with the bowl of corn salad!
Congratulations Karen! Looks great!
Thanks Jenn. Cheers…
Congrats on the article! The corn salad looks amazing and I can’t wait for the corn here in New Jersey.
Hi Susan! Good to hear from you. Hope things are good in So Cal.
Hey, Karen! I just saw you mentioned on Alanna’s Blog Her post, and thought I’d drop by to say “hi.” Seems congratulations are in order! You deserve to be featured. And that pic of you holding the bowl of corn is so pretty!
My favorite food, corn, in mom’s bowl – Cool!
I did not notice that the other day.
And, congrats again on the article
looked to me as though you got a lot of
play.
Yes, that bowl is oh-so-lovely, and even nicer to be a family heirloom! Thanks…
Looks great Karen! So do you… as always you are an inspiration!
Corn, basil and tomatoes- could there be anything more summer-full? You look amazing with your corn!
Hi Karen! Thanks…hope summer is treating you right.
Deborah, nothing like a little corn to brighten up a photo, eh?
Cheers.
Still looks good to me! All my favorite summer flavors on a plate! XO
<3