Nothing says “summer” like sweet corn and tomatoes. In the Midwest, homegrown and farmer’s market options abound, letting you choose from a bevy of tomato beauties, plus fresh from the field sweet corn. This salad, with the cool crunch of jicama, protein of edamame and zesty lime dressing, is flavorful and easy as the long waning summer days. 
With a nod to historical precedents, we’ve dubbed it “succotash” ( from sahquttahhash, the Native American Narragansett word for “broken corn kernels”) While early succotash versions were hot stews, ours only requires cooking the corn. We grilled ours, soaking the unhusked corn in water for several hours first, and then grilling until the husks blackened. If you’re in a hurry, you can blanch the corn in boiling water for a few minutes instead. Just be sure not to overcook the corn.
Easy Summer Succotash
Ingredients
- FOR THE SALAD:
- 4 or 5 ears sweet corn, husks left on, soaked several hours in water (Cut from the cobs, you’ll need 2 ½ cups of kernels)
- 1 jicama, peeled and cut in small cubes
- Fresh garden tomatoes, washed and cubed to make 2 cups
- 2 cups frozen edamame beans, thawed
- Handful of fresh basil leaves, chopped
- ½ tsp salt
- ½ tsp freshly ground pepper
- FOR THE ZESTY LIME DRESSING:
- Juice from 2 fresh limes, to make 3 Tbsp
- 1 tsp good-quality Dijon mustard
- 1 tsp coconut palm sugar
- ¼ tsp salt
- ½ tsp freshly ground pepper
- ¼ cup olive oil
Instructions
- METHOD: Grill the corn until the husks are blackened and corn is cooked tender. Cool. Slice corn from cobs into a large bowl. Add cubed jicama, tomatoes and edamame. Toss all together with basil. Season with salt and pepper. In a small bowl, whisk lime juice with mustard, sugar, salt and pepper. Whisk in olive oil until emulsified. Pour over salad, mix well, adjust seasoning with salt and pepper to taste, and serve.
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