Corn succotash 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.
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.
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, 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
- 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
- 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.
Amount Per Serving: Calories: 155 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 109mg Carbohydrates: 28g Fiber: 6g Sugar: 11g Protein: 6g
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Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
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