Steak pairs well with this warm corn salad. Despite not having any sugar, it is very sweet.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 teaspoon butter
- 2 ears fresh corn, kernels cut from cob
- ½ red onion, diced
- 1 tablespoon fresh parsley
- salt to taste
- ground black pepper to taste
- 1 tablespoon chopped fresh chives
Instructions
- Melt butter in a saucepan over medium heat. Stir in corn and onion; cook until heated through, about 5 minutes. Mix in parsley, then season with salt and pepper. Garnish with chives to serve.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 19 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I cooked the onion for 3-4 minutes before adding the corn. Turned out great.
Didn’t find this to be anything special. Wasn’t crazy about the pepper flavor on the corn.
It was delicious I’m waiting for my 3 year old daughter to try that’s what’s left
Ihad just gotten fresh corn when I came across this recipe and decided to give it a try. I didn’t use the parsley in my portion and I added a pinch of raw sugar as an additional seasoning. This is simple but tasty. The butter and onions add so much flavor to the corn.
Made it with Olive oil and skipped the butter. Used a bit of Cajun spice in it which gave it a sweet hot tang to it. (Nayural sweetness from corn vs. the Cajun Spices) Was AWESOME!
Just ok. So many better ways to do corn salad. Try grilling corn a bit first then take off cob. Get Smokey taste! Chop a red pepper close to size of corn kernel. Add a little onion, maybe A CHOPPED Jalapeño— you can do all this in advance and keep in frig. At end you can add a chopped tomato and at last minute a chopped avocado. Dress with a bit of olive oil, balsamic vinegar salt and pepper! You will never do another way.
6.27.22 This was excellent, and so very easy to make. Please, don’t substitute frozen corn for fresh. Yes, it really is that important. Used a bit more butter than called for, otherwise, followed the recipe. Only one comment, and that’s at least in this house, two ears of corn on the cob will not feed four people. I cut the kernels off of two and actually made another trip to the store to buy a third because I didn’t think it was enough. But then we all have different appetites and tastes. Definitely take that extra step to cut the corn off the cob.
I sprinkled it with fresh tomatoes as well.
I used a Vidalia onion and doubled the recipe. It was amazing!!
This was OK, but not much better than just canned corn by itself.
Since I’m on a low salt restricted diet I substituted salt for Chef Paul Prudhomme’s Magic Six Spice. Was delicious!!!
It was great. Used frozen corn and added a little sugar. My only complaint is that it was very small serving sizes.
this has become a stand-by for me. Delicious! Goes with anything! Thx
This was really good. Next time I will add garlic.
Delicious!
Yummmmmmy.
This was okay, but nothing to write home about
This is an excellent recipe! I made this with steak and mashed potatoes for my husband and our neighbors… they all loved it! Especially good when the corn is in season. I will definitely make this again…Thanks for sharing!
This is very, very good! The natural sweetness from the fresh corn and vidalia onion (personal pref) and light herb flavor from the fresh parsley and chives makes this a very refreshing summer side dish. Followed the recipe with the exception of cooking the onion for a few minutes before adding the corn and then proceeded as written. Perfect addition to our grilled pork chops tonight. Everyone here is looking forward to enjoying this again soon. Thanks for sharing!
This was FANTASTIC! I made this exactly as written, except for subbing vidalia onion for the red because that’s what I had on hand and using light butter~YUM. I will definately be making this often! Thanks for sharing. 🙂
I have made this several times and always forget to rate it. This is a great way to jazz up corn. I have used both fresh corn and canned corn and either way it’s delicious. I usually use a little less onion, because of my little guy, but I otherwise keep it exactly the same. Thanks for the awesome recipe is that a definite keeper.