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+ servings

Sweet Corn Salad with Italian Inspired Flavors

Sweet Corn Salad is one of summer’s great joys.  Farm fresh corn plus flavors inspired by Italian cuisine and summer on the Mediterranean.  Easy, Delicious, and Healthy. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2
  • 2 ears corn husked and silks removed
  • Kosher salt fresh ground black pepper, and garlic powder to taste
  • 2 TBS hazelnuts chopped
  • 2-3 small rosemary sprigs
  • ¼ cup dried porcini mushrooms reconstituted
  • 1 TBS Unsalted Butter
  • 2 oz Pecorino Romano Cheese for grating
  • Sea salt and fresh ground black pepper to taste
  • 2 Cups mesclun salad greens or greens of your choice
  • 2 Fresh Figs quartered


  • If using a grill, prepare it and allow it to become hot.
  • While the grill is heating, place dried porcini mushrooms in a measuring cup and cover with boiling water. Let sit for 10 - 12 minutes
  • While the grill is heating, season the corn with salt and pepper and a THIN coating of olive oil.
  • When the grill is hot, grill the corn, turning occasionally until lightly charred on all sides
  • Using a sharp knife, carefully remove the the kernels from the corn and set aside.
  • Drain the mushrooms and roughly chop. Set aside.
  • Heat a medium skillet over medium high heat
  • Add the chopped hazelnuts to the pan and gently shake for 2-3 minutes while hazelnuts toast. As soon as you smell the hazelnuts, remove from heat and put on a small plate on the side
  • Return the pan to the cooktop, again over medium high heat. Add olive oil, and rosemary sprigs. Allow the rosemary to become quite fragrant. 4 - 5 minutes
  • Using tongs, remove the rosemary sprigs from the pan and discard
  • Return the hazelnuts to the pan along with the chopped mushrooms.
  • Saute for 1 minute. Add the corn kernels, stir to combine, and saute for 3 minutes, until the corn is hot.
  • Add the butter and 2 tablespoons of the grated pecorino romano cheese. Season with salt and pepper.
  • Spread the greens on a large plate or platter. Make a small ‘depression’ in the middle of the plate in the greens
  • Spoon the corn mixture into the center of the serving platter and sprinkle with pecorino romano. Add a few salad greens on top as garnish, along with a bit more shredded cheese.