RecipeCastle

The Salad I Bring to Every Cookout: Summer Succotash with Grilled Corn

The Salad I Bring to Every Cookout: Summer Succotash with Grilled Corn
Prep
10 min
Cook
15 min
Total
25 min
Serves
6
Calories
260 kcal
Protein
8.00 g
Carbs
39.00 g
Fat
8.00 g

Ingredients

  • 6 earssweet corn, cleaned ((about 3 cups))
  • 3 tablespoonsextra virgin olive oil
  • 2 pintscherry or grape tomatoes, halved
  • ¼ cupgreen onion, thinly sliced ((optional))
  • 2 tablespoonsflat-leaf Italian parsley, chopped
  • 2 tablespoonscilantro, chopped
  • 2 tablespoonsfresh basil, chopped
  • 1 smalllime, zest and juice
  • 1 teaspooncoarse salt
  • ½ teaspoonfreshly ground black pepper

Instructions

  1. 1

    Preheat grill to medium-high heat. Place ears of corn on hot grill and cook for 10-15 minutes, until corn is slightly charred and kernels are tender. Remove the sweet corn from the grill and allow to completely cool.

  2. 2

    In the meantime, combine cherry tomatoes, green onion, herbs, and lime zest and juice in a large bowl.

  3. 3

    Slice the corn kernels off the cobs and add to the bowl. Toss together with remaining olive oil, salt, and pepper. Taste and adjust seasonings, if necessary.