WARM SWEET CORN SALAD — This sweet and savory mix of fresh corn and mixed greens is the perfect way to use that in-season, summer corn. This is the perfect summer salad!
I confess, I was a little apprehensive about the idea of a warm salad, but one bite of this Warm Sweet Corn Salad and I was hooked!
In fact, I love this salad so much, I made it twice in one week. Even more surprising, my husband and kids loved it too. I was positive they would judge a warm salad to be “weird” and not even give it a chance.
But I’m so glad we all gave this salad a chance, because it has become a new summer time favorite at our house.
I love serving in-season corn in the summer–Mexican Street Corn is our go-to favorite–but this salad is definitely one of my favorite new ways to serve fresh corn.
So, if you’re skeptical like I was, just trust me and give this salad a try.
The corn is lightly cooked in a mixture of butter and brown sugar, which is what makes this salad so special. The process adds the perfect amount of sweetness to contrast the greens, lemon and balsamic vinegar.
The end result is a surprisingly delicious and exciting mix of flavors, colors and textures that will have everyone coming back for seconds.
And although this salad looks and tastes like something you’d order in a fancy restaurant, it is so simple to make and comes together in minutes.
Of course, the warm nature of this salad means you really do need to serve it right away–that’s definitely when it tastes best. Don’t worry about leftovers, because there probably won’t be any.
This Warm Sweet Corn Salad has become the surprise hit of my summer dining routine. Just try it. I think you’re going to love it!
Be sure to save this Warm Sweet Corn Salad recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Fresh Corn
Check the husk: It should be bright green, a little bit damp, and wrapped tightly around the cob. Small brown holes in the husk mean insects and should be avoided.
Also check the bottom of the corn where the ear was broken off the stalk. If this area is brown, the corn is probably not the freshest choice. If you can help it, don’t peel back the husk. This dries out the corn and shortens its shelf life.
Check the tassle: The corn silk sticking out at the top of the cob is the tassle. When choosing corn, the tassel should be light brown or gold, and slightly sticky to the touch.
The tassle should smell sweet with no signs of decay. Avoid corn that has a dry, black, or mushy tassle.
Storing: You can keep your corn on the counter if you’ll be using it that day. Otherwise, refrigerate the corn in the crisper with the husks on, tightly wrapped in a plastic bag.
Here’s what you’ll need to make Warm Sweet Corn Salad
- Produce: corn on the cob, mixed greens, fresh basil, lemons
- Brown sugar
- Salt and pepper
- Balsamic vinegar
Warm Sweet Corn Salad
This sweet and savory mix of fresh corn and mixed greens is the perfect way to use that in-season, summer corn. This is the perfect summer salad!
- 10-12 ears fresh corn, shucked
- 1/4 cup butter
- 2 tablespoons brown sugar
- 1/4 cup water
- Salt and pepper, to taste
- 2 cups mixed greens
- 1/4 cup fresh basil leaves
- 1-2 tablespoons lemon juice
- 1-2 tablespoons balsamic vinegar
- Carefully remove the kernels from the corn cobs.
- In a large skillet, melt butter over medium heat. Add the corn kernels and brown sugar and stir to combine. Season with salt and pepper.
- Add 1/4 cup water to the skillet. Cook over low heat, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Transfer the corn to a large serving bowl and let it cool for a few minutes.
- Toss the basil, mixed greens and lemon juice into the corn. Drizzle with balsamic vinegar and serve immediately.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 119mgCarbohydrates: 39gFiber: 4gSugar: 12gProtein: 6g
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Who Dished It Up First: Adapted from The Home Cook
Hi, love the sound of this salad. I was wondering if you had a approximate amount of corn that your 10 – 12 ears yielded. We have cut off the cob many of our ears and froze the corn. An approximate yield in cups of corn would be helpful to me. Thank you for your wonderful recipes. I look forward to them.
I’m not sure the exact amount of corn in cups, but one ear usually equals about 3/4 cup of kernels. The great thing about this salad is that you don’t need to worry too much about exact amounts. If you love corn, using more won’t be a problem, and vice versa.
Thank you Danelle, that gives me a approximate that I can use.