Sweet-Corn Salad
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Ingredients
- 3ears fresh sweet corn, shucked
- Olive oil
- 1-2 cloves garlic, thinly sliced
- ½bulbed spring onion or 3 scallions, thinly sliced
- Kosher salt
- 1small handful cherry tomatoes, halved; or half a cucumber, quartered vertically, then chopped thinly across, or both
- Sprinkle of water
- A few drops red- or white-wine vinegar
- 1small handful fresh basil leaves, torn
- 1very small handful fresh marjoram leaves, chopped
Nutritional analysis per serving (2 servings)
169 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 5 grams protein; 404 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrape the kernels from each cob by holding it vertically in a large bowl, fat end up, and cutting kernels off, into the bowl, with a sharp knife. Freeze the empty cobs for soup stock.
- Step 2
Heat a large, flat sauté pan. When it’s warm, add a good amount of olive oil. Turn the heat down to medium-high, and add the garlic and onion.
- Step 3
Sprinkle them lightly with kosher salt. Stir periodically for a few minutes, until the onions and garlic have begun to become translucent, then add the tomatoes or cucumbers (or combination). Let sizzle for two minutes, then add the corn and a sprinkle of water.
- Step 4
Raise the heat, stir once or twice, taste for salt and adjust, then add a few drops of vinegar. Mix through. Turn off heat, add herbs, stir.
Private Notes
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Comments
Do you cook the ears of corn first? Or does the corn cook during those last few minutes?
I made this many years ago when it first appeared; We need more articles on cooking for one rather than the focus on large family recipes that cannot be cut back to a single serving. There are a lot of us out there who are single for whatever reason, like good food, & enjoy cooking. Recipes, moreover, should be time efficient; there's nothing worse than spending an hour of prep, 20 minutes of eating, and another hour of clean-up and another hour wondering whether it was worth it.
Yes...i’d Appreciate more recipes for one or two diners.
Can this be a side dish for a party of 4?
Fresh tasting and easy. I sauteed chopped red bell pepper with the garlic and onion for flavor and color and served it with baked salmon. I also substituted rice wine vinegar. Yum! I appreciate that this recipe works for just one person.
Pretty similar to NYT Shrimp Scamp with corn and tomatoes. What a winner! I use frozen corn which is perfect and also suggested in that recipe if you don't have fresh.