Eating well is so easy this time of year. There’s plenty of good produce available at farmers’ markets and grocery stores, which makes meal prep a breeze. In fact, I’ve hardly had to cook lately, opting to subsist on salads, snacks and iced coffee.
Today, however, I actually turned on the stove as I was eager to put three ears of Brentwood Diamonds white corn from a new Whole Foods Market mystery basket to use.
While I’m sure they would have been delicious raw, roasted or lightly steamed, I couldn’t resist recreating a recipe I spotted in an email from Food52.
The result? This spicy sautéed corn salad that bursts with sweet and savory flavors. Enjoy it as is, piled atop a bed of lettuce or as a salsa alternative. And be sure to double the recipe if you’re feeding more than one – I guarantee the medley of vegetables will go quickly.
Recipe adapted from Food52.
- 1 tablespoon olive oil
- ½ small red onion, finely diced
- 1 tablespoon unsalted butter
- 3 ears corn, kernels removed from cob
- 1 red bell pepper, finely diced
- 2 tablespoons Sriracha sauce (see notes)
- ¼ cup chopped fresh parsley
- 3 tablespoons Feta cheese crumbles
- juice of ½ lime
- sea salt and freshly ground black pepper
- Heat olive oil in a fry pan over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
- Add butter to pan and melt. Add corn kernels and sauté until golden, about 5 minutes.
- Add bell pepper and sauté until tender, about 3 minutes.
- Add Sriracha sauce and toss to coat. Remove from heat.
- Add parsley, Feta cheese and lime juice and toss to combine. Season with salt and pepper to taste. Serve warm or at room temperature.
This corn salad looks wonderful for summer picnics!!
Yes – it would keep well in the sun, too!