Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on Time
35 Mins
Total Time
3 Hours 20 Mins
Makes 8 to 10 servings

This grilled corn and bean salad is a take on traditional succotash and features fresh grilled corn, butter beans, bell pepper and tomatoes.  The creaminess comes from an herbed mayonnaise mixture.

How to Make It

Step 1

Cook butter beans according to package directions; drain and cool completely (about 20 minutes).

Step 2

Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with grill lid, 15 minutes or until done, turning every 4 to 5 minutes. (Some kernels will begin to char and pop.) At the same time, grill onion and bell pepper, covered with grill lid, 5 minutes on each side or until tender. Cool all vegetables completely (about 20 minutes).

Step 3

Cut kernels from cobs. Discard cobs. Chop onion and bell pepper into 1/2-inch pieces.

Step 4

Stir together mayonnaise and next 5 ingredients. Stir in tomatoes, corn kernels, and onion and pepper pieces. Add salt to taste. Cover and chill 2 to 8 hours before serving. Store in refrigerator up to 3 days.

Step 5

*Fresh butter beans may be substituted.

Ratings & Reviews

Wonderful summer dish

July 03, 2015
This is an amazing dish. I get rave reviews everytime I make it. It only gets better as it sits, so leftovers are terrific. The grilling of the veggies really adds to the complexity of the dish.

KKMcNally's Review

September 02, 2012