Summer Succotash Salad

  • Serves

    serves 6-8


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
  • 14 cup white wine vinegar
  • 14 cup roughly chopped tarragon
  • 2 pints cherry or grape tomatoes, halved


Step 1

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.

Step 2

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.

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