For a smoky flavor, consider adding a few drops of liquid smoke to the vinaigrette. If you don't have a grill, you can roast the vegetables in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned. Feel free to add other vegetables to your succotash, such as zucchini, squash, or tomatoes. For a spicier kick, leave some of the seeds in the jalapeño pepper. Fresh herbs make a big difference in this dish, so don't skimp on the basil!
Grilled Corn and Edamame Succotash Salad
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING8 People
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VIEWS12
Experience summer on a plate with this vibrant succotash salad! Sweet grilled corn meets tender edamame, bright peppers, and a zesty vinaigrette for a dish that's both refreshing and satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Fiber2 g
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Protein2 g
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Saturated Fat1 g
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Sodium10 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Grill: Preheat an outdoor grill to medium-high heat and lightly oil the grate. (5 minutes)
02
StepSeason the Vegetables: Place corn, onion, red bell pepper, and jalapeño pepper onto a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season generously with sea salt and freshly ground black pepper. Rub to evenly coat. (5 minutes)
03
StepGrill the Vegetables: Cook vegetables on the preheated grill, turning frequently, until tender and slightly charred, about 10 to 15 minutes. Remove from grill and set aside to cool. (10-15 minutes)
04
StepCook the Edamame: While the vegetables are grilling, bring a medium pot of salted water to a boil. Cook edamame in boiling water until tender, about 3 to 5 minutes. Drain well and cool under cold running water. (8 minutes)
05
StepPrepare the Vinaigrette: In a small bowl, whisk together the remaining 1 tablespoon olive oil and white wine vinegar until emulsified. Set aside. (2 minutes)
06
StepAssemble the Salad: Once the grilled vegetables are cool enough to handle, dice the red bell pepper, jalapeño pepper, and onion. Cut the corn kernels off the cob. (10 minutes)
07
StepCombine and Serve: In a large serving dish, combine the diced grilled vegetables, corn kernels, and cooked edamame. Pour the oil-vinegar mixture over the vegetables and toss gently to coat. Season to taste with sea salt, freshly ground black pepper, and chopped fresh basil. Serve immediately or chill for later. (5 minutes)
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Domingo Bergstrom
Jun 29, 2025The instructions were clear and easy to follow, even for a beginner cook like me.
Jane Ziemann
Jun 29, 2025This recipe is a game-changer! The grilled corn adds such a wonderful depth of flavor.
Ephraim Gerhold
Jun 15, 2025I added a squeeze of lime and some crumbled cotija cheese – delicious!
Laura Rosenbaum
Jun 12, 2025Easy to make and a real crowd-pleaser. Perfect for summer barbecues.