Recipe by Chef John
"Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding."
Watch video tips and tricks
corn, kernels cut from cob
red bell pepper, diced
green onions, chopped
1 (14.5 ounce) can
white beans, drained and rinsed
salt and ground black pepper to taste
We made this exactly according to the recipe, and let it marinate for 3 hours before sampling. It was pretty good ...nothing spectacular, just good. But then we let it marinate another 24 hours -- and it was truly amazing! Thanks for the recipe!
Very attractive salad. Fresh corn is not yet in season here in New England so I used whatever was trucked in from a warmer climate. I think this will be better when native corn is avaiable in mid July.
This was delicious! I made a couple of changes based on availability, and it still came out well. I used half the amount of oil just to cut down on the amount of fat, then added 1 tablespoon of water to thin the dressing. Because making this was a spur of the moment decision, I used one can of Niblets corn instead of fresh. The white beans I had on hand were cannellini beans (white kidney beans. Overall, a great side dish. We'll have it again!
I prepared this for 50 guests this evening and it was a huge hit. No left overs. I'll be making this again. This is an ideal lodge salad.
I made a double batch of the salad and it turned out excellent. However, to inject a little humor, I decided to use frozen corn and didn't know how much frozen corn equaled four ears. Researching the net I found that the average ear of corn contains 511 kernels and each kernel weighs approximately 0.38 grams. Therefore the total weight of the corn would be for four ears, 776 grams or 27 ounces. That's what I used and it worked great.
This is SO easy and good. I used olive oil instead of veg. oil and Sweet Baby Ray's bbq sauce. Family loved it.
Completely simple and fast to make, yet very tasty and pretty. A definite go to salad for summer menus and with BBQ.
pretty good! i brought it to a party and people really liked it. i didn't have fresh corn available so i had to use it from a can...i think fresh corn would have been better. also, next time i will throw some cilantro in there
* Percent Daily Values are based on a 2,000 calorie diet.
Sufferin' Succotash Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 47
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
See how to make Chef John’s favorite fresh sweet corn salad.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.
See how to make a creamy potato salad that’s almost entirely fat-free.