This sweet corn salad tosses sautéed fresh or frozen corn kernels with roasted red bell pepper, sharp pecorino Romano and a zingy lemon-olive oil dressing. It comes together in under 20 minutes and works warm, at room temperature, or straight from the fridge.

A bowl of colorful corn salad with red bell peppers, onions, and fresh herbs is served with salad servers. Nearby, a striped towel, basil leaves, parmesan, lemon wedge, and pepper flakes complete the inviting corn salad presentation on a white surface.

There are few things worth celebrating more than peak-season corn — those weeks in summer when the kernels are so sweet and milky you could eat them raw off the cob. This salad is built around that very flavor. When fresh corn isn’t around, frozen kernels work beautifully — a quick sauté in olive oil coaxes out the same natural sweetness.

What makes this more interesting than a standard corn salad is the combination of Italian flavors, like crushed red pepper for heat, pecorino cheese for sharp saltiness, and a squeeze of lemon.

Corn, cheese, and a little spice

Overhead view of a white bowl filled with corn salad, surrounded by fresh parsley, scallions, a red bell pepper, minced red onion, garlic cloves, half a lemon, grated cheese, and a dish of red pepper flakes.
  • Sweet corn: Use fresh corn (the gold standard) when it’s at is summertime best, or go for the convenience of frozen corn or canned corn. No matter which type, I briefly sauté the kernels to soften them and release their natural sugar.
  • Crushed red pepper: I love adding just a touch of heat to balance the other flavors in the salad. You can substitute with cayenne pepper or leave it out for a milder flavor.
  • Pecorino Romano and Parmesan cheese: The contrast with sweet and salty is key in this salad. I usually start with a mixture of pecorino Romano and Parmesan. Other cheeses to try are aged Mexican-style cotija, fresh cubes of mozzarella or feta and ricotta salata (add fresh cheeses to the cooled corn so it doesn’t melt).

How to make this corn salad

  • Chopped red onion and olive oil cooking in a large skillet, with assorted ingredients for corn salad in the background.
    1. Soften the red onion in olive oil over medium heat — you want it translucent and sweet, not browned.
  • Sauteed onion and frozen corn cooking in a nonstick pan.
    2. Add the corn and let it cook undisturbed for a minute or two before stirring. The contact with the hot pan is what concentrates the flavor.
  • Sweet corn kernels in a pan, with a spoons stirring in chopped red bell pepper.
    3. Stir in the bell pepper, garlic and crushed red pepper. Thirty seconds is enough — you’re just waking up the garlic, not cooking it through.
  • Sweet corn cooking in a skillet, with a spoon stirring in grated cheese, chopped herbs and scallions.
    4. Pull the pan off the heat before adding the cheeses, herbs and lemon juice. The residual warmth melts the cheese gently.
  • A mixture of corn kernels, red bell pepper, green onions and herbs in a skillet, with a spoon stirring the mixture and a lemon in the background.
    5. Toss everything together and taste for salt — the pecorino is already salty, so hold off until you’ve tried it.
  • Corn salad with chopped red pepper in fresh basil leaves in a serving bowl, with serving spoons in the bowl.
    6. Serve the salad as a warm side dish or at room temperature.
Corn salad with chopped red pepper in fresh basil leaves in a serving bowl, with serving spoons in the bowl.
5 from 14 ratings

Sweet Corn Salad, Italian Style (Fresh, Frozen or Canned)

Karen Tedesco
This sweet corn salad has an Italian accent, with fresh or frozen sweet corn kernels, red bell pepper and sharp grated cheeses in a simple lemon and olive oil dressing. Make this dish in less than 10 minutes and serve it warm, chilled or at room temperature.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients
 

  • ¼ cup (45 ml) extra-virgin olive oil
  • ½ cup chopped red onion
  • 1 pound (450 g) corn kernels, fresh or frozen
  • ½ teaspoon kosher salt, plus more to taste
  • 1 chopped red bell pepper
  • 1 finely chopped garlic clove
  • ½ teaspoon crushed red pepper, or to taste
  • 1 cup halved cherry tomatoes, or diced vine tomatoes
  • ½ cup (30 g) torn or roughly chopped fresh basil, cilantro or Italian parsley
  • 3 thinly sliced scallions
  • 2 tablespoons fresh lemon juice, or mild white vinegar, such as rice vinegar
  • ⅓ cup (35 g) grated pecorino Romano cheese, or a half-and-half mixture of of pecorino and grated parmesan

Equipment

Instructions
 

  1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add ½ cup chopped red onion. Cook and stir until softened, 2-3 minutes.
  2. Stir in 1 pound corn kernels and ½ teaspoon salt. Turn the heat to medium-high and cook the corn about 5 minutes, or until some of the kernels begin to brown. Add 1 chopped red bell pepper, 1 finely chopped garlic clove, and ½ teaspoon crushed red pepper, stirring about 30 seconds to release the aroma of the garlic.
  3. Take the pan off the heat and stir in the 1 cup halved cherry tomatoes, ½ cup torn or roughly chopped fresh basil, cilantro or Italian parsley, 3 thinly sliced scallions, 2 tablespoons fresh lemon juice, ⅓ cup grated pecorino Romano cheese and remaining 2 tablespoons olive oil. Transfer the salad to a serving bowl. Serve warm or at room temperature.

Notes

  • If using fresh corn, you’ll need 5-6 ears to get one pound of shucked corn. For canned corn, drain it throughly before starting the recipe.
  • Make ahead: The salad can be refrigerated in a storage container up to one day ahead of serving.

    Nutrition per serving

    Calories: 252kcal Carbohydrates: 22g Protein: 6g Fat: 17g Sodium: 535mg Fiber: 4g Sugar: 8g

    Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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