We are near the end of corn season, so hurry, quick, get your corn and try this warm corn salad recipe.

It’s a super easy salad using fresh corn removed from the cob, cippolini onions and fresh fennel. All three ingredients are sauteed in olive oil and butter for 8-10 mins.


Warm Corn Salad by Diverse Dinners


As soon as you push a spoonful of this warm corn salad into your mouth, a party of sweet freshness occurs. The corn really packs the punch of flavor. The onions and fennel take a back seat against the sweetness of the corn, however they do add a subtle layer that really refines this dish. I used local bicolor corn. Good grief it is tasty.

Do your best to find local corn. It doesn’t have to be bicolor, but local is likely to taste much sweeter. Local vegetables are often picked later as the vegetables’ journey to the stores is relatively short. This is good news, the corn is likely to taste sweeter if it is allowed to grow for a longer period of time.


Warm Corn Salad by Diverse Dinners


I was inspired to make this tasty side dish, after a recent visit to Dirty French. Dirty French is a wonderful restaurant in New York, you must visit. Each time I introduce someone to this restaurant they are immediate fans and vow to return.

The food is glorious. They always start you with a flatbread and dip which tastes as if it were created by a spiritual being. The same can be said of their warm doughnuts – crickey, they’re awesome. I can truly say that I have never had a bad meal, so stop by whenever you’re in town and see for yourself.

Dirty French create some magnificent meals, and I will continue to return. Here’s hoping I am able to imitate the dishes that inspire me.

But I digress…

Today’s warm corn salad is such a tasty side dish, you might be inclined to make it the only side dish on your plate. I certainly did. I ate my warm corn salad with some fried chicken – that’s it, and it was a wonderful meal.


Warm Corn Salad

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes


  • 2 tbsp unsalted buter
  • 1 tbsp olive oil
  • 4 ears corn shucked and kernels cut away from the cob
  • 1 cup fennel sliced very thin - Use a mandolin if you have one
  • 4 cippolini onions sliced thin

Equipment & Utensils

  • Mandolin
  • Saute pan with cover


  • Heat saute pan on a high heat then add oil and butter.
  • Just before the butter melts completely, add the corn kernels, onions and fennel.
  • Saute vigorously until all ingredients are completely combined and become warm.
  • Lower heat to low and cover pan.
  • Allow to cook for 8-10mins, checking a few times to make sure the corn doesn't stick to the pan.
  • Serve when ready.


Do not overcook the corn, the kernels should still retain their bite once done.