• Corn and Green Tomato Salad


Succotash-Style Summer Salad

By Andrew Zimmern

Simple is best. This is one of those recipes. Don’t feel encumbered by the ingredients I am using here. Feel free to make this cold succotash–style corn and green tomato salad for any and every meal, at least until corn stops coming into the market. Sometimes I add handfuls of every herb I have in the garden. Or sometimes I add roasted garlic or toasted croutons to make this more of a panzanella-type salad.

Corn and Green Tomato Salad

Servings: 8

Total: 45 minutes


  • 5 ears of corn (about 3 pounds), shucked
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 jalapeños
  • 2 large green beefsteak tomatoes, diced
  • 1/3 cup finely chopped scallions
  • 1/4 cup finely chopped cilantro
  • 3 tablespoons finely chopped mint
  • 1/4 cup fresh lime juice
  • 1 tablespoon sugar
  • 1  1/2 teaspoons ground cumin
  • 1  1/2 teaspoons ground coriander
  • Sea salt
  • Pepper
  • 1/2 cup toasted pumpkin seeds


Light a grill. Lightly brush the corn with olive oil and grill, turning occasionally, until charred in some spots and tender, about 10 minutes. Transfer to a work surface and let cool for 5 minutes. Cut the kernels from the cobs and transfer to a large bowl.

Meanwhile, grill the jalapeños, turning occasionally, until charred and soft, about 12 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 20 minutes. Peel, seed and finely chop the jalapeños. Stir into the corn along with the tomatoes, scallions, cilantro and mint.

In a small bowl, whisk the 1/4 cup plus 2 tablespoons of olive oil with the lime juice, sugar, cumin and coriander and season with salt and pepper. Add to the vegetables and toss to coat. Transfer the salad to a bowl, sprinkle with pumpkin seeds and serve.

Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.
Photograph by Madeleine Hill.

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