Skillet Sweet Corn Salad with White Nectarine

There are two things I love about summer – sweet corn and white nectarines. 

Normally, I wouldn’t think of putting the two together, but lately I’ve had this thing for mixing fruits into savory foods. I’m a huge fan of the of sweet and savory and combining fruits and veggies feels like a better habit to me than, say, eating too much salted caramel. 

So blueberries sometimes find their way into chicken salad and cherries often appear in my bean salads. 

Given this new habit I found myself wanting to try nectarines with  my corn. My first thought was a corn fruit salsa, but then I decided to skip the chips and eat this as a summer side dish. 

You could definitely eat it as a salsa. Perhaps top your tacos. 

The main point is it is SIMPLE. It takes only a few minutes to prepare, doesn’t heat up the grill or the oven, and makes a nice side dish for the summer months. 

I think I like it best just off the stove while it’s still a little warm, but it’s also delicious at room temperature or cold. I also think some black beans stirred in would be delicious. I had that idea, but when I went to the pantry I realized I was out.

Next time. Because there will definitely be a next time. 

What you’ll need:

1 tablespoon extra virgin olive oil
2 green onions, sliced
Kernels from 2 ears of white sweet corn
1 white nectarine, pitted and diced
2 tablespoons chopped fresh cilantro
1/4 teaspoon fine sea salt, or to taste

How to make it:

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes, just until it begins to soften. Add the corn and cook 3 more minute until the vegetables begin to show signs of browning. Stir in the nectarine and cook for 30 seconds. 

Remove from the heat, stir in the cilantro and salt. Serve warm, at room temperature, or chilled.