Recipe courtesy of Chef Jeremy Wolgamott
After spending 14 years as a chef in New Orleans, Jeremy Wolgamott knows a thing or two about Southern cooking. While the cuisine is often associated with rich, comforting dishes, at The Grandview in Olde Town Arvada, Jeremy highlights its fresher, seasonal side.
His grilled succotash salad is a perfect example, spot-lighting peak summer produce with smoky flavors straight from the grill.
Ingredients
4 ears sweet corn
3 large yellow squash or zucchini
1 quart cooked baby lima beans
1 large, or 2 medium, overripe tomatoes (yellow tomatoes used for this photo)
½ cup high-quality store-bought or homemade mayonnaise
1 bunch green onions
1 lemon
Olive oil to taste
Your favorite pickles to garnish
INSTRUCTIONS
Roast the corn in the husk on the grill until the husk is completely charred and the corn is cooked and has a smoky flavor, then let cool. Slice the squash into three pieces lengthwise, and grill until charred but still firm. Let it cool.
Cut the tomato in half and lightly char on the hottest part of the grill, to retain texture but add flavor. Let it cool.
Slice the green onions into thin rounds and set aside.
Background photo by squashedbox/iStock/Getty Images Plus via Getty Images | Salad photo by Lisa Padgett
Put the charred tomato into a food processor and puree. Mix with the mayonnaise and a pinch of salt.
Cut the roasted corn from the cob and add the corn to a mixing bowl. Dice the grilled squash and add it to the bowl. Mix in the cooked beans and sliced green onions, and dress every-thing to taste with the tomato mayon-naise. Additionally dress with a squeeze of lemon juice and drizzle of oil to taste. Season to your liking with salt and fresh cracked black pepper.
Serve chilled as an easy summer salad, garnished with pickles of your choice, or use as a side dish.
This can be made a day ahead. Hold vegetables undressed in the fridge and dress right before serving.
Photo by Lisa Padgett
