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.