Roasted Corn Succotash Salad with Snap Peas

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Roasting corn does something different from raw or sautéed kernels — when the natural sugars caramelize in a hot pan, the corn turns golden and slightly smoky, and the sweetness concentrates. I take that intensely flavored corn and toss it with crisp sugar snap peas, zucchini, and ripe cherry tomatoes. This is a succotash salad that earns its place on the picnic table.

Ironically, the season when all the produce is on beautiful display, I buy up ripe tomatoes for an uncooked tomato sauce along with heaps of corn on the cob — and then find every reason to turn on the oven anyway.

Succotash is a dish with deep American roots — it originated with the Narragansett people of New England (where I grew up), based on corn, squash, and shell beans. Over centuries it’s been adapted endlessly, but the one constant is corn as the main ingredient. My version updates the classic with snap peas in place of beans, zucchini for the squash, and a lime-vinegar dressing that’s sharp and fresh.

The star of this salad: Sweet corn that’s actually been cooked

• Corn: Roasting the kernels at 425 degrees is what separates this from a raw corn salad — the heat caramelizes the natural sugars and gives the corn a concentrated, almost nutty sweetness. Fresh summer corn is the first choice, but frozen works well when it’s not in season.
• Sugar snap peas: These are my stand in for the traditional shell beans — I love their juicy, snappy crunch contrasting with the roasted corn. You can substitute shelled edamame or fresh lima beans if you find them at a farmers market.
• The rest of the vegetables: I add cherry tomatoes and zucchini raw — they soften slightly from the heat of the roasted corn when everything gets tossed together —exactly what you want.

How to roast corn for succotash salad

The whole process takes under 15 minutes — spread the corn, zucchini, and shallot on a sheet pan and let the oven do the work while you prep the rest.

Two ways to get roasted corn flavor

• In the oven: Preheat to 425 degrees and spread the corn mixture on a large rimmed baking sheet in a single layer. The high, dry heat caramelizes the kernels in under 15 minutes — pull them when they’re fragrant and golden at the edges.
• On the grill: Put the sheet pan directly on the grill rack over indirect medium-high heat and close the lid. Stir frequently and pull when the corn is golden brown — useful when you’d rather not heat the kitchen.

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Roasted Corn Succotash Salad with Snap Peas

Karen Tedesco

The intensity of roasted corn makes all the difference in this succotash salad. Toss it with crisp sugar snap peas, zucchini, and ripe cherry tomatoes and a zippy lime dressing.

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4.93 from 13 ratings

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine Vegetarian

Servings 6 servings

Cook ModePrevent your screen from going dark

Recipe Video

Ingredients

Salad dressing:

• ▢ 2 tablespoons (30 g) fresh lime juice
• ▢ 1 tablespoon (15 ml) white wine or rice vinegar
• ▢ ¼ cup (60 ml) extra virgin olive oil
• ▢ ½ teaspoon kosher salt

Corn salad:

• ▢ 6 ears shucked sweet corn, or 4-½ cups frozen corn kernels
• ▢ 1 small zucchini, cut into ½-inch pieces
• ▢ 1 shallot or half of a red onion, finely chopped (¼ cup)
• ▢ 2 tablespoons (45 ml) extra-virgin olive oil
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon crushed red chili pepper or cayenne, or to taste
• ▢ 1 pound cherry tomatoes or heirloom tomatoes in assorted colors, halved or sliced into 1-inch chunks
• ▢ 8 ounces (225 g) sugar snap peas, trimmed and cut into ½-inch pieces
• ▢ ⅓ cup fresh basil leaves, torn into large pieces

US Customary – Metric

Instructions 

Make the dressing:

• Stir together the lime juice, vinegar, olive oil and salt in a small bowl.

For the salad:

• Heat oven to 425 (220 C) degrees and line a large rimmed baking sheet with parchment paper.
• If using fresh corn, cut the kernels from the cob. Put the corn, zucchini, shallot, olive oil, salt and chili in a bowl. Toss everything together and spread out on the baking sheet.
• Roast until the corn starts to turn golden in spots, about 15 minutes, stirring halfway through. Remove from the oven and scatter the tomatoes and sugar snap peas over the corn.
• Drizzle the dressing over the vegetables and toss together.
• Transfer the corn salad to a serving bowl and sprinkle the basil. Serve warm or at room temperature.

Karen’s Notes and Tips

• Make ahead: The salad will keep well up to a day refrigerated.
• In place of sugar snap peas, use an equal amount of shelled edamame or fresh lima beans if you find them in a farmer’s market.
• If you’d rather not heat the kitchen, use a preheated grill to roast the corn: Put the sheet pan with the corn mixture on the grill rack over indirect medium-high heat and close the lid. Keep an eye on it, stirring frequently, until it’s golden brown.

Suggested add-ins:

• Fresh burrata cheese, mozzarella, or feta cheese
• Sliced avocado
• A spoonful or two of basil pesto or 5-Minute Green Sauce

Nutrition per serving

Calories: 206kcal Carbohydrates: 26g Protein: 6g Fat: 11g Sodium: 607mg Fiber: 4g Sugar: 10g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Mediterranean Diet
• Salad
• Side Dishes
• Summer
• Tomatoes
• Vegetarian and Vegan

Hey, I’m Karen

Creator of Familystyle Food

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Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.