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Sweet Corn Salad with Pecorino Cheese

5 from 5 votes

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Easy Italian-inspired corn salad with pan-seared sweet corn, chili pepper and pecorino cheese. Quick and delicious!

Corn with cheese and basil on top in a serving bowl.

Here’s a perfect way to enjoy eating sweet corn off the cob. It’s an Italian-inspired side dish — like a warm salad.

The dish combines fresh red chili, salty Pecorino cheese and the sweet crunch of fresh corn kernels.

The thing to love about this simple recipe is that thanks to red chili and the sharp cheese you get hot, salty, and sweet flavors all at once — yum!

Chopped green onions and red chili peppers on a cutting board.

Feasting on summer corn on the cob is right up there at the top of life’s edible pleasures.

I love the ritual of hitting a local farm stand for super-fresh corn. It means shucking it outside in the backyard when we get home (you know — because it gets a little messy).

Are you one of those people who gets carried away when corn’s in season?

A bowl of corn salad with cheese and basil on top.

I am, and always buying more ears than there are people around to eat them. To make sure it doesn’t go to waste, I slice the kernels off the cobs with a sharp knife.

The uncooked corn keeps perfectly in covered container in the fridge for a day or two, and for months in a heavy duty bag in the freezer.

There’s nothing better than reaching into the freezer to find a taste of summer, months after the season is over!

More favorite sweet corn recipes from Familystyle Food:

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Italian Sweet Corn Salad with Pecorino Cheese

Italian Sweet Corn Salad with Pecorino Cheese

Karen Tedesco
Easy Italian-inspired corn salad with so much flavor! Make it with fresh off-the-cob summer corn kernels or frozen corn. 
Print Pin Text
5 from 5 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Vegetarian
Servings 4 servings


  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 pound (450 g) raw corn kernels, from 5 or 6 shucked ears of corn
  • 1 fresh red chili pepper, finely chopped
  • 1 garlic clove, finely chopped
  • Kosher salt
  • 1 scallion, white and light green parts thinly sliced
  • cup (35 g) grated pecorino Romano cheese
  • ½ teaspoon crushed chili pepper, or to taste
  • ½ cup (30 g) fresh basil or Italian parsley sprigs, torn or roughly chopped


  • Put the olive oil and shallot in a large skillet over medium-high heat. Cook and stir until softened and fragrant, about 5 minutes.
  • Add the corn, chili and garlic with 1/4 teaspoon salt and stir together. Turn the heat down to medium and cook the corn without stirring for 2 minutes, or until it begins to caramelize lightly.
  • Turn off the heat and stir in the scallions. Shave some cheese over the corn with a vegetable peeler or grate with rasp grater. Sprinkle the basil over and serve warm or at room temperature.


Serving: -1g | Calories: 229kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 322mg | Potassium: 255mg | Fiber: 3g | Sugar: 5g | Vitamin A: 929IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 1mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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  1. Does the corn get taken off the cob raw or cooked?

  2. 5 stars
    this looks so good! i am going to have to try it. XO