Remembering May 20th, 5 years later
Temperatures to climb back up over the next few days

Sweet Corn Succotash Salad Recipe

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Here is a link To Venue 104 Bistro & Catering  and the recipe is below.

Sweet Corn Succotash Salad

Serves 8 portions

1/4 lb smoked sliced bacon
1 large sweet onion, chopped (about 1 cup)

1 large red bell pepper small dice

¼ tsp of fresh thyme leaves
1 cup zucchini, small diced

1 cup yellow squash, small dice ( remove seeds before dicing)
1 1/2 cups fresh or frozen beans (lima, edamame, fava, etc), cooked al dente
Kernels from 4 ears of corn (about 3/12 cups)
1 pint heirloom, cherry or grape tomatoes, halved
1 tablespoon freshly squeezed lemon juice
1/4 cup feta cheese, crumbled
sea salt and freshly ground black pepper, to taste


In a medium saucepan, cook bacon to a crispy texture. Add the chopped onion, red pepper and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the zucchini, squash, beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp.

Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice. Serve immediately with the feta, basil and black pepper sprinkled on top, or let the mixture cool, then top with the feta, basil and black pepper.