Summer Succotash Salad
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.
- 8 ears corn in husks
- 1 Vidalia onion, cut crosswise 1/2″ thick
- 2 cups frozen shelled edamame
- Kosher salt and freshly ground black pepper, to taste
- 1 cup olive oil
- 1⁄4 cup white wine vinegar
- 1⁄4 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.