Roasted Summer Corn and Tomato Salad

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Corn and tomato salad is like summer on a plate, with quick-roasted sweet corn tossed with zucchini, crisp sugar snap peas and beautifully multi-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.

When to make a summer corn 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 salad is a perfect dish to celebrate the ingredients of summer.

What is succotash?

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 and find beautiful heirloom tomatoes, I don’t think I’ve ever seen fresh lima beans.

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 and tomatoes.

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!

How to roast corn in the oven

To get a good sear on the corn, you do need to turn on the oven 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.

Spread the corn in an even layer on a parchment-lined sheet pan along with the other vegetables and oil.

Roast until the corn becomes fragrant and turns golden brown, usually under 15 minutes depending on your oven.

Roast corn on the grill

If you’d really rather not heat the kitchen, use a preheat 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.

Tasty corn and tomato salad additions:

This salad is so flavorful as is, but if you want to turn it up a notch, trying adding

• Fresh burrata or mozzarella, torn into pieces
• Chopped green onions
• Sliced avocado
• A spoonful of basil pesto

More Fresh summer recipes:

• Cherry Tomato Salad, Raw and Roasted
• Mexican Street-Style Grilled Corn Nachos
• Corn Salad with Cilantro and Lime
• Burst Cherry Tomato Pasta

Roasted Summer Corn and Tomato Salad

Karen Tedesco

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! 

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4.86 from 7 votes

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Salad

Cuisine Vegetarian

Servings 6 servings

Ingredients

• 6 ears corn, yellow, white or bicolor
• 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
• 2 tablespoons fresh lime juice
• 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.

Notes

Try these tasty additions when you make the salad:

• Fresh burrata or mozzarella, torn into pieces
• Chopped green onions
• Sliced avocado
• A spoonful of basil pesto

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 29g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 825mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1528IU | Vitamin C: 77mg | Calcium: 46mg | Iron: 3mg

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Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.