Roasted Corn Succotash Salad
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.
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
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.
Video
Notes
- 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.
- Fresh burrata cheese, mozzarella, or feta cheese
- Sliced avocado
- A spoonful or two of basil pesto or 5-Minute Green Sauce
Nutrition
Calories: 206kcalCarbohydrates: 26gProtein: 6gFat: 11gSodium: 607mgFiber: 4gSugar: 10g
