Summer Succotash Salad

The summer after I graduated from college (2006), someone gifted me a subscription to Rachael Ray’s magazine. This was back before Pinterest and magazines were still one of the main ways we discovered new recipes!

I was so happy to be done with dorm life and in possession of my own kitchen. I probably tried a new recipe every week! Several of my current favorite recipes are ones that I discovered from those Rachael Ray magazines – and here’s one that I’ve never shared on the blog: Summer Succotash Salad.

I can’t find this recipe online (and I have modified it over the years) so I’ll just share the version I make. It’s perfect along with any meal, but it’s especially great with summer meals like grilled steak or chicken. The dressing is just slightly tangy and not too sweet. I know you’ll love it!

Rachael Ray’s Summer Succotash Salad


  • 4 ears of corn
  • 16 cherry tomatoes, halved
  • 1/2 English cucumber, halved and sliced
  • 1/2 cup chopped fresh dill
  • 1/4 cup chopped chives


  • 1/4 cup red wine vinegar
  • 3 tablespoons vegetable oil
  • 2 tablespoons honey or 1 tablespoon sugar


Heat a grill or grill pan to medium-high. Char the corn all over, 5-10 minutes total. Scrape the kernels from the cobs and set aside. In a medium bowl, mix the vinegar, oil and honey. Add the salad ingredients to the bowl, toss and season to taste with salt and pepper.

Here are my tips:

  • If I don’t have dill or chives on hand, I just leave it out or substitute a different onion.
  • You don’t have to grill the corn. If I’m making corn on the cob for supper, I’ll cook a little extra corn and cut it off the cob after it has cooled. This stores in the fridge really well overnight. The next day I pull it out and make this salad! I’ve also used good quality canned shoepeg corn to make this out of season.

This would be delicious with “Grilled” Balsamic Chicken! If you love quick side dishes like this one, click here for six more side dishes that can be ready in 10 minutes!


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