Description
This Sweet Corn Salad, Italian Style, is a vibrant and flavorful dish that combines fresh or frozen corn kernels with aromatic herbs, cherry tomatoes, and a hint of spicy crushed red pepper. Tossed with olive oil and tangy lemon juice, and finished with grated pecorino Romano cheese, this salad is perfect served warm or at room temperature as a side or light meal.
Ingredients
Salad Ingredients
- ¼ cup extra-virgin olive oil (divided)
- ½ cup chopped red onion
- 1 pound corn kernels (fresh or frozen)
- ½ teaspoon kosher salt (plus more to taste)
- 1 chopped red bell pepper
- 1 finely chopped garlic clove
- ½ teaspoon crushed red pepper (or to taste)
- 1 cup halved cherry tomatoes (or diced vine tomatoes)
- ½ cup torn or roughly chopped fresh basil, cilantro, or Italian parsley
- 3 thinly sliced scallions
- 2 tablespoons fresh lemon juice (or mild white vinegar, such as rice vinegar)
- ⅓ cup grated pecorino Romano cheese (or a half-and-half mixture of pecorino and grated parmesan)
Instructions
- Sauté Onion: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add ½ cup chopped red onion and cook, stirring occasionally, until the onion softens and becomes translucent, about 2-3 minutes.
- Cook Corn and Bell Pepper: Stir in 1 pound of corn kernels and ½ teaspoon kosher salt. Increase the heat to medium-high and cook the corn for about 5 minutes until some kernels start to brown, adding a subtle roasted flavor. Then add 1 chopped red bell pepper, 1 finely chopped garlic clove, and ½ teaspoon crushed red pepper. Stir everything together and cook for about 30 seconds to release the garlic aroma.
- Combine and Serve: Remove the pan from the heat and immediately stir in 1 cup halved cherry tomatoes, ½ cup torn or roughly chopped fresh herbs (basil, cilantro, or Italian parsley), 3 thinly sliced scallions, 2 tablespoons fresh lemon juice, ⅓ cup grated pecorino Romano cheese, and the remaining 2 tablespoons of olive oil. Toss gently to combine all ingredients. Transfer the salad to a serving bowl and serve warm or at room temperature.
Notes
- Use fresh, frozen, or canned corn kernels depending on availability.
- Adjust the crushed red pepper to your preferred spice level.
- For a vegetarian version, ensure the cheese is vegetarian-friendly or substitute with a non-dairy alternative.
- The salad can be served warm immediately or chilled for later use.
- Substitute lemon juice with rice vinegar for a milder acidity.
