Warm Corn Salad – Skillet seared corn tossed with sundried tomatoes, caramelized onions, fresh parsley and made silky with a small amount of cream.I love playing with my food. Not so much food fights at the dining table but playing with ingredients and seeing what I can come up with. More often than not, veggies are just quickly cooked, a bit of salt and pepper tossed in, maybe some butter and then served. Don’t get me wrong, simple is delicious. But it can get boring.
My mind was all over the place when I was writing the recipe. All the things I wanted to do really should be about 3 different dishes, not one. I knew my base, I wanted corn and caramelized onions, after all that was the major reason I made the slow cooker version of caramelized onions, well half the reason, the other half was for another dish coming soon.
The weather has been utterly lovely, warmish days, coolish nights. More and more seasonal veggies are appearing in the markets, I start thinking about outdoor parties, picnics, and the like. I wanted the dish to be something that could be brought to party, indoor or out; any weather.
Fresh parsley was the next flavor that I worked out it had to have, to keep that earthy freshness to the dish. I could have stopped there. It would have been delicious, but I wanted one more thing because I never know when to leave well enough alone. Enter the sun-dried tomatoes. Violá warm corn salad!
Yeah, that’s the exact flavor! This comes together rather quickly.
- 1-16 oz bag frozen corn; thawed and drained
- 1 tbsp extra virgin olive oil
- 1/3 cup caramelized onions
- 2 tbsp fresh parsley; chopped
- 1/3 cup sun-dried tomatoes; roughly chopped
- 1/8 tsp salt and black pepper
- 1/2 cup cream (optional)
- Heat a large skillet over medium-high heat, add the oil and once hot add the corn evenly to the pan.
- Allow the corn to cook for 2 minutes undisturbed to get a nice sear.
- Stir and add the caramelized onions, parsley, salt/pepper, and sun-dried tomatoes.
- Once the tomatoes soften, add the cream if using.
- Serve once the cream has cooked into the veggies.
Do you have a favorite salad that is served warm?