It’s so fun to see more and more produce popping up at our farmers’ market each week as summer nears. Last weekend we got some of the first (greenhouse grown) tomatoes and fresh asparagus – what a treat! And soon enough corn will be available as well, but in the meantime the cobs at the supermarket are starting to taste good again. So take advantage and throw together this simple corn salad for a light dinner (or lunch) side item!
Before you dive into the recipe I want to quickly tell you about some super neat people I met on my recent trip to NYC. My sponsor, Sub-Zero, put together a really inspiring initiative called #FreshFoodMatters where they profiled more than a dozen people from all different corners of the food industry. The stories are truly amazing (check them out here), and I was lucky enough to be included in the group that came together in person for an event in New York!
Among the group were Daphne Oz with The Chew – so excited to meet her! – and Katie Stagliano with Katie’s Krops. If you don’t know Katie’s story you will be floored. As a 9-year-old girl she was given a cabbage seedling as part of a school project that she nurtured into a 40-pound cabbage! She decided to use her cabbage to feed the hungry (275 people to be exact), and now as a 17-year-old girl her non-profit, Katie’s Krops, operates 100 youth-run gardens in 37 states that donate thousands of pounds of fresh produce annually to food pantries and soup kitchens. AND every time we use the hashtag #FreshFoodMatters on social media Sub-Zero will donate $5 to Katie’s mission …so get on it!
Here is how my story came together when Subzero visited us in our home…
Simple Corn Salad
Ingredients
Instructions
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In a pot of boiling water cook the corn until tender, about 5 minutes. Let cool for a few minutes then carefully cut the corn off the cob and transfer to a medium mixing bowl.
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In a skillet over medium heat cook the bacon pieces while stirring until they begin to brown, about 2 or 3 minutes. Add in the green onions and mushrooms and cook while stirring occasionally until they begin to soften, another 2 or 3 minutes. Stir the mushroom mixture into the corn and set aside.
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In a small jar combine the olive oil, lemon juice and honey and shake vigorously to emulsify. Pour over corn salad and toss to combine. Season with salt and pepper. It can be served cold, but we prefer it warm.
Recipe Notes
We recommend organic ingredients when feasible.
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Linda Martin
May 4, 2016 at 10:44 amWhen do you add the vinegar? I do not see it mentioned in the directions….just in the ingredients.
Amy Taylor (comment moderator)
May 9, 2016 at 9:51 amHi. There is no vinegar in this recipe.
Kary
May 4, 2016 at 12:46 pmLisa, you continue to amaze & inspire! Great recipe for Cinco De Mayo as well.
Cheers! Kary~
Catherine M.
May 4, 2016 at 3:49 pmIf I was to “shortcut’ and use organic frozen corn, how much do you recommend using?
Maggie
May 6, 2016 at 3:35 pmI personally substitute about 1 cup frozen corn for 1 ear fresh corn whenever I can’t find fresh easily, usually in the winter. (Just remember that the frozen corn is already cooked!)
Jackie Gibbon
May 4, 2016 at 5:33 pmI do not have easy access to corn on the cob where I live in the Marshall Islands, the produce selection is small. How much frozen corn would I use for this salad?
molly
May 4, 2016 at 6:42 pmJust a suggestion, I think one ear of corn yields about 1/2 cup corn, so 5 ears would yield about 2 1/2 cup corn. Wonder if you are on FB? Am really interested in your life in the Marshall Islands.
Jackie Gibbon
May 4, 2016 at 9:06 pmThanks for your reply. I may try this recipe this week to go with hamburgers and grilled veggies.
As for the Marshall Islands I live on an island called Kwajalein. You can do an internet search and find out all kinds of stuff about it.
Rami @ Tasteaholics
May 4, 2016 at 9:48 pmWow thats a super easy recipe! I’ll give it a try, maybe for mother’s day! Thanks for posting it
Tracy
May 5, 2016 at 4:26 amHow is bacon a real / unprocessed food?
Amy Taylor (comment moderator)
May 9, 2016 at 10:16 amHi. Lisa occasionally uses bacon in her cooking. She’s very picky about what she buys and doesn’t claim to live 100% by the rules 100% of the time. :)
Tracy
May 9, 2016 at 10:22 amNo judgement here as I cook bacon frequently for my husband but I know it’s not really the best choice if trying to stick to healthy whole food. I’m a picky vegetarian that could eat & drink my body weight in chocolate & white wine!! Hence my interest in this challenge to try to stick to real food x
Deepa Suresh
May 6, 2016 at 7:36 amWow. Delicious recipe with simple steps. Worth a try. Thanks.
Hafsa
May 9, 2016 at 11:31 amDelicious recipe !I am going to try this soon. I like your blog :)
Lady A Janet
May 24, 2016 at 12:07 pmHi Amr, thanks for sharing this recipe with us. It looks incrdible and simple to prepare, I will try it out with my kids this weekend. Awesome post.
Amanda R.
May 31, 2016 at 8:14 amUsed Trader Joe’s frozen roasted corn (thawed) and forgot to add the dressing. Served it warm. It was delicious, definitely a repeater. We will add the dressing next time though.
Cathi Davis
June 18, 2017 at 3:47 pmCan this be made ahead and then served either hot or cold?
Amy Taylor (comment moderator)
June 20, 2017 at 4:04 pmIt can. :)