If you’re anywhere near a farmers market in the summer, this Sweet Corn and Vidalia Onion Salad recipe should be next on your list to make.
Featuring summer corn, vibrant red pepper, sweet Vidalia onion (and basil!), it’s a picnickers delight. Buttery and crisp this salad is delicious served warm or at room temperature. It’s a reminder of the summer seasons bounty in every bite.
We prefer to enjoy this on the beach, or somewhere where you can pair it with other light bites and summertime additions! Enjoy!
Sweet Corn and Vidalia Salad
Ingredients
- 2 tablespoons good olive oil
- 1/2 cup chopped Vidalia onion
- 1 small red bell pepper, 1/2-inch diced
- 2 tablespoons unsalted butter
- 5 ears corn, kernels cut (4 cups)
- 1 1/2 teaspoons kosher salt
- 1 teaspoons freshly ground black pepper
- 2 tablespoons julienned fresh basil
Instructions
- Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft.
- Stir in the bell pepper and sauté for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
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