This Summer Succotash Salad is a bright and hearty dish that celebrates the peak of summer produce. Sweet yellow corn kernels are sauted with fresh bell peppers and onions until just tender, creating a beautiful contrast of textures. The dish is brought together with a light, creamy dressing made from yogurt or sour cream, fresh herbs, and a touch of lime juice for acidity. Its versatile enough to serve as a light main course for lunch or a refreshing side dish alongside grilled chicken or fish. The natural sweetness of the corn pairs perfectly with the zesty herbs, making it an ideal choice for potlucks, picnics, or family dinners. Simple to prepare with pantry staples and fresh vegetables, this recipe offers a wholesome, comforting flavor profile that feels both elegant and home-style.
Summer Succotash Salad
Description
This Summer Succotash Salad is a bright and hearty dish that celebrates the peak of summer produce. Sweet yellow corn kernels are sauted with fresh bell peppers and onions until just tender, creating a beautiful contrast of textures. The dish is brought together with a light, creamy dressing made from yogurt or sour cream, fresh herbs, and a touch of lime juice for acidity. Its versatile enough to serve as a light main course for lunch or a refreshing side dish alongside grilled chicken or fish. The natural sweetness of the corn pairs perfectly with the zesty herbs, making it an ideal choice for potlucks, picnics, or family dinners. Simple to prepare with pantry staples and fresh vegetables, this recipe offers a wholesome, comforting flavor profile that feels both elegant and home-style.Ingredients
Directions
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Cut the corn kernels off the cobs using a sharp knife, collecting them in a bowl.
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Heat olive oil in a large skillet over medium-high heat.
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Add the corn kernels to the skillet and saut for 5-7 minutes until lightly browned.
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Add the diced red bell pepper, chopped red onion, and green beans to the skillet.
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Saut the vegetables for another 5 minutes until the beans are tender-crisp and onions are translucent.
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Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
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Remove the skillet from heat and let the vegetables cool slightly.
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In a small bowl, whisk together the yogurt, lime juice, cilantro, salt, and pepper to make the dressing.
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Transfer the vegetable mixture to a large serving bowl.
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Pour the dressing over the vegetables and toss gently to combine evenly.
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Serve immediately as a warm salad or side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 64.5kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 11.2mg1%
- Total Carbohydrate 14.2g5%
- Dietary Fiber 1.8g8%
- Sugars 2.4g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, ensure you use a plant-based yogurt alternative.
You can substitute fresh corn with frozen corn kernels if out of season; thaw and pat dry before cooking.
This salad is best served warm but can be enjoyed at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors meld nicely, so it tastes great the next day.
Add grilled chicken or shrimp for a protein-packed main course.
If you prefer a creamier texture, increase the amount of yogurt or sour cream by 2 tablespoons.
