Sweet and Spicy Summer Corn Salad
Serves 4
20 mins prep
10 mins cook
30 mins total
An Italian-inspired sweet corn salad recipe that combines fresh or frozen sweet corn kernels, red bell pepper and sharp grated pecorino and Parmesan cheeses in a simple lemon and olive oil dressing.
0 servings
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Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion. Cook and stir until softened, 2-3 minutes. Stir in the corn and ½ teaspoon salt. Turn the heat to medium-high and cook the corn about 5 minutes, or until some of the kernels begin to brown. Add the bell pepper, garlic, and red pepper and heat about 30 seconds to release the aroma of the garlic. Take the pan off the heat and stir in the herbs, scallions, cheese and lemon juice. Transfer the salad to a serving bowl. Serve warm or at room temperature.
