Warm Corn Salad


Warm Corn SaladOne of my favorite foods is corn, in every way, shape and form. I’m not sure if that is a Southern thing or not, but I dearly love corn and love coming up with new ways to prepare old favorites. Aside from corn on the cob, which is my absolute favorite, who wants plain old buttered whole kernel corn when you can spiff it up a little with some well chosen seasonings.
As a diabetic I must be cautious about what I eat, what I eat it with, and how much I consume. Fortunately, corn, is a low glycemic carbohydrate which means it is better for you than other foods because it doesn’t spike your blood sugar.
Becoming diabetic has slowed me down a little by virtue of not being allowed to eat gooey desserts or hot fresh baked breads like I did in the past. The benefit is that it rerouted my choices and taught me about portion control. I still eat most of the foods I love but some I eat in bites rather than servings. This recipe I eat in servings and enjoy every bite.
It is totally satisfying and easy on the schedule. In fact it can be prepped in advance and cooked at the last minute, plus the recipe can be doubled or tripled if cooking for a crowd. It is bursting with flavor, so check it out and impress your friends. For more zing add one minced jalapeno pepper with the poblano pepper (or substitute bell pepper for poblano).

Serves 4-6

  • 1 large roasted poblano (or green bell) pepper, washed, seeded and chopped*
  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 small red or white onion, sliced thin
  • 1 garlic clove, sliced thin
  • 2 cups frozen whole kernel corn or fresh corn (cut from 4 ears)
  • ½ teaspoon red chili powder
  • 8 ounces cherry or grape tomatoes, halved
  • ¼ cup chopped fresh cilantro or parsley (or equivalent dried), minced
  • 1 teaspoon lime juice
  • ½-1 teaspoon salt, to taste
  • *For more zing, add 1 minced jalapeno pepper with poblano or bell pepper


Warm salad is best if prepared just before serving. You can prep all the ingredients and set aside until ready to cook.
Coat pepper with oil and put on pan in very hot oven, (450 degrees) or on stove burner. Roast, turning often, until skin begins to turn black and blister. Put pepper in a brown paper sack or a plastic zip bag, close and let sit for about 30 minutes. Peel skin from pepper, remove stem and seeds, and chop. Set aside until ready to add to corn. This can be done up to 1 day in advance and refrigerated until ready to use. You can also use pre-roasted peppers you purchase in a jar at store, drain and dry with paper towel before use.

In a medium skillet, put butter, oil, and onion. Bring to medium heat and sauté, stirring frequently, until onion is golden. Add garlic and sauté an additional minute. Stir in corn, poblano pepper and chili powder and cover skillet. Cook until corn is tender, about 3 minutes. Add tomatoes and cilantro and sauté until tomatoes begin to soften, about 2 minutes.

Remove from heat, add lime juice and salt. Serve warm as an accompaniment to meat. Makes 2 generous servings or 4 accompaniment sides.

So there you have it, a great recipe that makes a beautiful dish. Just looking at the picture makes me want to run in the kitchen and whip up a batch. Go ahead, and have a down home delicious treat that is soul satisfying.

Peggy Sholly
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