Late summer corn salad is best eaten when you add vegetables straight from the garden to the skillet. That said, I eat this salad year round because it’s so good and because frozen corn is pretty damn respectable. Of all the frozen vegetables in the supermarket aisle, corn and peas take the best to the flash-freezing treatment, and in some cases you can find tastier corn frozen than fresh, especially if you are buying in the off season. That said, garden fresh onions and bell pepper make a great dish spectacular.
I like this salad with leftover thinly sliced cold tri tip or a piece of roasted chicken. It’s your starch and vegetable all in one. Like many sauteed dishes, this recipe smiles on adaptation and revision, so if you have different vegetables than listed here, it will still be great. Adventurous eaters might add a jalapeno or some hot sauce at the very end.
- 2-3 cups corn off the cob, fresh or frozen
- 1 cup chopped onion, red or white
- 2 cups chopped bell pepper, any color
- 1 cup chopped celery
- 4 tablespoons chopped parsley, cilantro, or basil
- 2-3 table spoons olive oil or bacon fat, I used a combo of the two
- feta to sprinkle over individual portions
- salt and pepper, to taste
– Heat the oil or fat in a heavy bottomed pan or skillet to medium-high heat. I use my largest pan for this because I want the vegetables have room to saute and not just steam, but there’s no harm in it being a little crowded.
– Add the onions and celery and let them saute for about five minutes.
– Add the corn and let it saute for another three minutes.
– Add the bell pepper saute for another five minutes, stirring only occasionally.
– Season with salt and pepper and add in your chopped up green herbs. Garnish each serving with crumbles of feta cheese.