Sautéed corn salad

By Mary Berg
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  • 1 tablespoon (15 g) unsalted butter
  • 2 ears of corn, husked and kernels removed
  • 1 clove garlic, minced
  • 1/2 teaspoon (3 g) kosher salt
  • 1/4 teaspoon (1 g) freshly ground black pepper
  • 2 teaspoons (10 ml) honey
  • 1/2 jalapeño pepper, seeded and thinly sliced
  • 1/4 cup (60 g) finely diced red onion
  • 1 avocado, diced
  • 1/2 cup (125 g) crumbled feta
  • 1/4 cup (60 g) chopped cilantro
  • 1 lime, zested and juiced


  1. Heat a large non-stick pan over medium-high heat. Add butter and corn; cook for five minutes, stirring frequently until corn is golden. Add the garlic, salt and pepper and cook until garlic is softened, one to two minutes.
  2. Reduce heat to low and add honey, jalapeño and onion. Cook for one minute.
  3. Spoon into a serving bowl with avocado, feta, cilantro, lime zest and juice. Toss gently to combine. Serve warm or chilled.


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