This simple succotash–style treat is the perfect side dish for most any summer meal. Slideshow:  Corn Recipes 

Andrew Zimmern
August 2014


Credit: © Madeleine Hill

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.