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Fresh summer succotash recipe at lynnecurry.com.

Fresh Summer Succotash

This recipe is party-sized, so add or reduce the proportions of vegetable according to your needs and adjust the lime juice and salt to taste. Serve with grilled steak, grilled chicken or salmon for a weekend cookout, or on its own for a picnic.

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 people
Author Lynne Curry


  • 5-6 ears sweet corn, shucked or leftover steamed corn
  • 1 medium sweet onion, diced
  • 1 red pepper, diced
  • 1 large beefsteak tomato
  • 1 medium zucchini or summer squash, diced
  • 1 medium cucumber, diced
  • 4 ounces fresh green beans, chopped
  • 1 avocado, diced optional
  • 1 bunch cilantro or parsley, stemmed and roughly chopped
  • 1 cup lightly packed basil leaves, roughly chopped
  • 2 limes, juiced
  • 1 teaspoon fine sea salt


  1. Steam the corn until it turns bright yellow and is tender, about 12 minutes. Transfer to a plate to cool.

  2. When cool enough to handle cut the corn off the cob and collect it into a large mixing bowl. Use a tablespoon to scrape the cobs to remove all the corn kernels into the bowl.

  3. Combine the onion, pepper, tomato, zucchini, cucumber, green beans, avocado and herbs in a bowl. Toss with the lime juice and salt and taste for seasoning. Let stand at room temperature until ready to serve.