Sufferin’ Succotash Corn Salad

See how to make Chef John’s favorite fresh sweet corn salad. See more

READY IN 2¼ hrs

Sufferin' Succotash Salad

Read Reviews (19)

"Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding." — Chef John

Directions

Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Kitchen-Friendly View

PREP 15 mins
READY IN 2 hrs 15 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 14, 2012

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!

—LCran

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Most Helpful Critical Review

Jun 19, 2012

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.

—CALIFORNIADREAMIN

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23 Ratings

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May 25, 2012

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!

—sharons5775

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Jun 12, 2012

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.

—samjguess

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Jul 08, 2012

This is SO easy and good. I used olive oil instead of veg. oil and Sweet Baby Ray's bbq sauce. Family loved it.

—kgalien

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Jul 05, 2012

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

—nickc

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Jun 09, 2012

Made this beautiful salad. Added in a pinch of south african smoked seasoning blend! Yum! My new fresh salad to take everywhere! The corn so fresh and crispy. This sale id right on! Thank You Chef John, thank you

—debora

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Feb 17, 2013

Completely simple and fast to make, yet very tasty and pretty. A definite go to salad for summer menus and with BBQ.

—Scootir

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Nutrition

Calories
164 kcal
8%

Carbohydrates
24.5 g
8%

Cholesterol
0 mg
0%

Fat
5.2 g
8%

Fiber
4.9 g
20%

Protein
6.4 g
13%

Sodium
133 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sufferin' Succotash Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 164
Calories from Fat: 47

% Daily Value *
Total Fat 5.2g 8 %
Saturated Fat 0.8g 4 %
Cholesterol 0mg 0 %
Sodium 133mg 5 %
** Potassium 488mg 14 %
Total Carbohydrates 24.5g 8 %
Dietary Fiber 4.9g 20 %
Protein 6.4g 13 %
Sugars 3.9g
Vitamin A 20 %
Vitamin C 65 %
Calcium 8 %
Iron 25 %
** Thiamin 15 %
** Niacin 16 %
** Vitamin B6 10 %
** Magnesium 19 %
** Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.