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!
But first, a quick video that shares our story (that we recently made with Subzero)!
Simple Corn Salad
Take advantage of fresh corn available in summer months and throw together this simple corn salad for a light dinner (or lunch) side item!
Ingredients
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
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When do you add the vinegar? I do not see it mentioned in the directions….just in the ingredients.
Hi. There is no vinegar in this recipe.
Lisa, you continue to amaze & inspire! Great recipe for Cinco De Mayo as well.
Cheers! Kary~
If I was to “shortcut’ and use organic frozen corn, how much do you recommend using?
I 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!)
I 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?
Just 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.
Thanks 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.
Wow thats a super easy recipe! I’ll give it a try, maybe for mother’s day! Thanks for posting it
How is bacon a real / unprocessed food?
Hi. 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. :)
No 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
Wow. Delicious recipe with simple steps. Worth a try. Thanks.
Delicious recipe !I am going to try this soon. I like your blog :)
Hi 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.
Used 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.
Can this be made ahead and then served either hot or cold?
It can. :)
I’d like to make this for an upcoming party. When I changed the servings to 16 people, the amount of the dressing ingredients also quadrupled. Should I actually use those amounts? I plan to leave the dressing on the side.
Yes, that amount should be sufficient for a large bowl of this corn salad. :) – Nicole