THE RECIPE JOURNAL · Side Dish
Summer Succotash Salad with Grilled Corn and Edamame
This bright and colorful salad is packed with fresh, crunchy veggies and the smoky flavor of grilled corn. It’s a perfect light and healthy dish to enjoy on warm summer days or as a vibrant side at your next barbecue.
FROM THE KITCHEN • Summer Succotash Salad with Grilled Corn and Edamame
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Fire up your grill to medium-high and give the grates a quick brush with some oil so nothing sticks. Toss the corn, onion, red bell pepper, and jalapeno on a baking sheet, drizzle with a couple tablespoons of olive oil, and sprinkle with salt and pepper. Give everything a good rub so the veggies are nicely coated. Pop them on the grill, turning every few minutes, until they’re tender and have those beautiful char marks—this usually takes about 10 to 15 minutes. Once done, set them aside to cool down.
02
Step 2
Meanwhile, bring a pot of water to a boil and cook the edamame until tender, which should take around 10 to 15 minutes. Drain and let them cool off a bit. While the veggies and edamame are cooling, whisk together a tablespoon of olive oil and some vinegar in a bowl to make a simple dressing.
03
Step 3
Once everything is cool enough to handle, cut the corn off the cob and dice the grilled red bell pepper, jalapeno, and onion. Toss all the veggies together with the edamame in a big bowl. Drizzle the dressing over the top, season with salt, pepper, and some fresh basil, then give it a good mix. Serve it up and enjoy!
Why you’ll love it
This dish is a vibrant mix of fresh vegetables and protein that celebrates summer flavors. It’s colorful, healthy, and perfect for warm days. The combination of grilled corn and edamame adds a great texture and a smoky sweetness.
How to serve
Serve this salad as a light lunch or a side dish alongside grilled chicken or fish. It also pairs well with crusty bread or a chilled white wine for a refreshing summer meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the vegetables from becoming soggy. Reheat the salad slightly or enjoy it cold.
