Summer Succotash Salad Recipe | SAVEUR

Summer Succotash Salad

Summer Succotash Salad

Summer Succotash Salad

James Oseland

Neal Ballard of Lawrence, Kansas, elevates this summer mainstay with grilled sweet corn, plus fresh edamame in place of the traditional limas. This recipe first appeared in our August/September 2013 Heartland issue with the story Salad Social.

Summer Succotash Salad
Grilled sweet corn, plus fresh edamame in place of the traditional limas, elevate this summer mainstay from Neal Ballard of Lawrence, Kansas.
serves 6-8


8 ears corn in husks
1 Vidalia onion, cut crosswise 12" thick
2 cups frozen shelled edamame
Kosher salt and freshly ground black pepper, to taste
1 cup olive oil
14 cup white wine vinegar
14 cup roughly chopped tarragon
2 pints cherry or grape tomatoes, halved


Pull husks back from corn but don't remove; discard silks and replace husks. Soak in cold water 30 minutes; drain. Heat a charcoal grill or set a gas grill to medium-high. Grill corn, turning as needed, until husks are slightly charred and kernels are tender, 5-10 minutes; let cool, discard husks and slice kernels off cobs into a large bowl. Grill the onion, flipping once, until slightly charred and tender, 3-5 minutes. Roughly chop; add to the bowl with corn.
Boil edamame in a 2-qt. saucepan of salted water until tender, 2-3 minutes. Transfer edamame to a bowl of ice water until chilled. Drain and add to the bowl with corn along with oil, vinegar, tarragon, tomatoes, salt, and pepper; toss to combine.