Corn Succotash


Corn Succotash

Recipe type: Yield: 6-8 Prep time: Cook time: Total time:

A refreshing bite of corn mixed with Summer fresh vegetables


12 ears of summer corn (white or yellow), shucked and cleaned1 ½ cup cherry tomatoes, sliced in half1 ½ cup red tomato, small dice1 ½ cup red bell pepper, small dice1 cup of blanched green beans, cut in 1 inch piecesHONEY LIME VINAIGRETTE INGREDIENTS:¼ cup fresh lime juice2 tablespoons honey1 teaspoon Dijon mustard½ teaspoon garlic powder¼ teaspoon cumin½ teaspoon kosher salt½ teaspoon ground black pepper½ cup olive oilZest of 1 orange and 1 lemon1 cup of zucchini, small diceSum¾ to 1 cup of honey lime vinaigretteSalt and pepper


  1. Grill ears of corn on an open flame grill until well charred and cooked.
  2. Cut kernels off the cob to get roughly 6 cups of charred corn kernels.
  3. Combine the rest of the ingredients in a large bowl, toss well.
  4. Season with salt and pepper to taste.
  6. In a blender, add everything except the oil and mix until combined.
  7. With the blender running, add the oil in a thin stream through the hole in the lid.
  8. Blend until well-mixed.

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