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. Continue Reading…