Corn Succotash Salad
Another great addition to our summer cool down salad spree, Corn Succotash Salad. It isn’t your typical succotash since we’re not huge fans of lima beans. But, this is a fresh, crunchy salad that can be adapted to anyone’s liking. The white beans provide nice creaminess contrasted with the sweet pop of corn kernels. If you have any leftovers, they’re an excellent addition to a green salad or a breakfast scramble.
Corn is what summer is all about in our family. It’s so versatile, delicious, and incredibly inexpensive. Whether it’s on the cob or off, it makes a great side dish. Corn Succotash Salad is a great building block for any number of variations. Replace the white beans for black beans and add diced jalapenos and some chili powder for a fun southwest vibe. Or, add in sun dried tomatoes or marinated artichoke hearts and Kalamata olives for a Mediterranean spin. Plus, it holds well so it’s an easy make-ahead dish for potlucks or entertaining.
Corn was a staple in our diet while I was growing up. My grandpa grew corn that was, and remains, some of the sweetest, most flavorful corn I’ve ever eaten. Not only delicious, but it was also a very heavily producing crop. So, corn on the cob, off the cob, creamed corn, and corn pudding were all nightly sides for dinner. I was proficient in husking corn from a very early age.
Corn Succotash Salad
Ingredients
- ⅓ cup olive oil
- ¼ cup lemon juice, fresh squeezed
- 3 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 2 tsp salt
- 1 tsp pepper
- 1 15 oz can white beans
- 8-10 cherry tomatoes, halved
- 1 zucchini, diced into ½" chuncks
- 4 scallions, sliced thin
- 4 ears corn, cut off the cob
Instructions
- Mix together olive oil, lemon juice, garlic, dill, salt, and pepper in a large bowl.
- Cut corn off the cobs, add kernels and the other remaining ingredients to the bowl. Toss to combine with dressing ingredients. Make ahead and refrigerate, or serve immediately.
