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Warm Corn Salad

Author: Michelle


  • 1-16 oz bag frozen corn; thawed and drained
  • 1 tbsp extra virgin olive oil
  • 1/3 cup caramelized onions
  • 2 tbsp fresh parsley; chopped
  • 1/3 cup sun-dried tomatoes; roughly chopped
  • 1/8 tsp salt and black pepper
  • 1/2 cup cream (optional)


  1. Heat a large skillet over medium-high heat, add the oil and once hot add the corn evenly to the pan.
  2. Allow the corn to cook for 2 minutes undisturbed to get a nice sear.
  3. Stir and add the caramelized onions, parsley, salt/pepper, and sun-dried tomatoes.
  4. Once the tomatoes soften, add the cream if using.
  5. Serve once the cream has cooked into the veggies.