Sweet and Spicy Summer Corn Salad
Serves 420 mins prep10 mins cook
An Italian-inspired sweet corn salad recipe that combines fresh, canned or frozen sweet corn kernels, red bell pepper and sharp grated pecorino and Parmesan cheeses in a simple lemon and olive oil dressing. Make this dish in about 20 minutes, and serve warm or at room temperature.
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What you need
Instructions
0 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. 1 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. 2 Take the pan off the heat and stir in the herbs, scallions, cheese, lemon juice and remaining 2 tablespoons olive oil. Transfer the salad to a serving bowl. Serve warm or at room temperature.View original recipe
