Corn and Sugar Snap Pea Succotash Salad

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Roasted corn and tomatoes combined in a succotash salad is like summer on a plate! This simple dish combines oven or grill-roasted sweet corn tossed with zucchini, crisp sugar snap peas, and beautifully multicolored cherry tomatoes. 

This is a salad to make when corn is at its summer-sweet best and you’re looking for more ideas to use it, aside from straight off the cob. There’s not much you else to do but enjoy the bounty while it lasts. A corn and tomato salad strewn with fresh basil and zucchini is a perfect side dish to celebrate the ingredients of summer.

Succotash salad beats the heat

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, but it’s very likely too hot to think about cooking.

So isn’t a great thing that you don’t need to? Seriously, when summer produce has the best taste, let it take the wheel. Sweet fresh corn and tomatoes don’t even need to be cooked when they’re at their prime.

Classic corn salad 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.

Ingredients:

• Corn: Fresh corn kernels or frozen corn will both work in this recipe.
• Tomatoes: A colorful mix of fresh tomatoes looks so pretty on the plate. Use what you’ve got! Cherry tomatoes, heirloom or other small varieties are great.
• Zucchini or summer squash: Look for smaller squash because they will usually have less seeds.
• Sugar snap peas: They’re sweet and have a juicy, snappy crunch that goes very nicely with sweet corn and tomatoes. You could also use shelled edamame or fresh lima beans if you find them in a farmer’s market.
• Red onion or shallot: Either type of onion will contribute a sweet, sharp note to the salad. Green onions are also a good option.
• Fresh basil: Fresh herbs always tastes like summertime! You can also use another herb like fresh parsley, marjoram, dill or cilantro.
• Crushed red chili: Use this to taste, just for a hint of spice.

Recipe prep steps:

This salad is so easy to put together, and every time I make it I’m amazed at how good it is. And it’s all based on vegetables just doing their thing!

Two ways to roast corn in the oven

• In the oven: To get a good sear on the corn, turn on the oven to 425 degrees and spread the corn out on a large, rimmed baking sheet. The high heat will quickly intensify the flavor of the corn and you don’t want to miss that!
• On the grill: 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.

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Roasted Corn and Sugar Snap Pea Succotash Salad

Karen Tedesco

Roasted corn and tomatoes combined in a succotash salad is like summer on a plate! This simple dish combines oven or grill-roasted sweet corn tossed with zucchini, crisp sugar snap peas, and cherry tomatoes. 

Print SaveSaved

4.93 from 13 community reviews

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine Vegetarian

Servings 6 servings

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

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
• Summer
• Tomatoes
• Vegetarian and Vegan

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 creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.