This Grilled Corn and Butter Bean Salad is a bright, creamy blend of fresh summer vegetables. Similar to a classic succotash but dressed with mayonnaise, it offers a different, tangy flavor profile that works beautifully as a chilled side.
Cool and Creamy Summer Side
Think of this salad as the vegetable equivalent of a potato salad: creamy, satisfying, and full of texture. It keeps well for 2–3 days in the refrigerator and is especially refreshing when served very cold, making it a perfect addition to picnics, barbecues, and potlucks.
This version adapts a Southern Living recipe with a southwestern twist: cilantro replaces basil and a touch of jalapeño adds mild heat. Frozen lima beans (often sold as butter beans) work well if fresh butter beans aren’t available.
Grilled Corn and Butter Bean Salad Recipe Tips
- Use white or yellow corn—choose the freshest ears you can find for the best flavor.
- Prepare the salad at least 2 hours ahead so the flavors meld; overnight is even better.
- Store in the refrigerator for up to 3 days. Serve straight from the fridge while very cold.
Variations and Substitutions
- Top with crumbled queso fresco or feta for a salty, creamy contrast.
- Swap Greek yogurt for mayonnaise for a lighter, tangier dressing.
- Omit the jalapeño if you prefer a milder salad.
More Corn Recipes
- Hot Corn Dip with Jalapenos
- Three Cheese Corn Pudding
- Jalapeño Popper Grilled Corn Salad
- Corn Okra Creole
- Jalapeño Popper Corn Frito Salad
- Corn Maque Choux
- Country-Fried Skillet Corn
Grilled Corn and Butter Bean Salad
Equipment
- Garlic press (optional)
Ingredients
- 1 (10-oz) package frozen butter beans (or fresh; lima beans are a good substitute)
- 4 ears fresh corn, husks removed
- 1 medium red onion, cut into ½-inch slices
- 1 red bell pepper, cut into large pieces
- 1 tablespoon olive oil
- 1 cup halved grape tomatoes
- 1 jalapeño, minced (optional)
- ¾ cup mayonnaise (or Greek yogurt)
- 1 garlic clove, pressed
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh cilantro
Instructions
- Cook the butter beans according to package directions. Drain and cool completely (about 20 minutes for frozen beans).
- While the beans cook, heat a grill to medium-high. Brush the corn, red pepper, and onion with olive oil, place them on the grill, and close the lid.
- Turn the corn every 4–5 minutes until all sides are charred. Flip the red pepper and onion after 5 minutes and remove them after the second side has grilled 4–5 minutes. Let vegetables cool, then cut the corn from the cobs and chop the pepper and onion into ½-inch pieces.
- In a large bowl, whisk together the mayonnaise, pressed garlic, salt, and pepper. Add the cooled butter beans, grilled corn, chopped red pepper, onion, tomatoes, and jalapeño. Toss to combine, then sprinkle with chopped cilantro. Refrigerate at least 2 hours before serving chilled.
Notes
Nutrition
Nutrition information is an approximation.
Yield: 8–10 servings
Adapted from Southern Living.
More Summer Veggie Recipes
Summer Succotash
Jalapeño Creamed Corn
Succotash Burgers
Originally published August 14, 2013.