ZESTY SUMMER SUCCOTASH

Nothing says “summer” like sweet corn and tomatoes. This salad combines the two in a zesty lime dressing and adds jicama for a cool crunch and edamame for protein. With a nod to historical precedents, we’ve dubbed it “succotash” from sahquttahhash, the Native American Narragansett word for “broken corn kernels.” While the early versions of succotash were hot stews, this recipe only requires cooking the corn. After first soaking the unhusked corn in water for several hours, we grill ours until the husks are blackened. If you’re in a hurry, you can blanch the corn in boiling water for a few minutes instead. Just be sure not to overcook it.

INGREDIENTS (4 to 6 servings)

For the salad:

• 4 or 5 ears sweet corn, husks intact (cut from the cobs, you’ll need 2 1/2 cups of kernels)
• 1 jicama, peeled and cut into small cubes
• Fresh garden tomatoes, washed and cubed to make 2 cups
• 2 cups frozen edamame beans, thawed
• Handful of fresh basil leaves, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

For the zesty lime dressing:

• 1 teaspoon good quality Dijon mustard
• 1 teaspoon coconut palm sugar
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup olive oil

METHOD

Soak unhusked corn for several hours and then grill the corn until the husks are blackened and corn is cooked tender. Cool. Slice corn from cobs into a large bowl. Add cubed jicama, tomatoes, and edamame. Toss all together with basil. Season with salt and pepper. In a small bowl, whisk lime juice with mustard, sugar, salt, and pepper. Whisk in olive oil until emulsified. Pour over salad, mix well, adjust seasoning with salt and pepper to taste, and serve.