One of the signs that cold weather is behind us here in Georgia is the arrival of Florida sweet corn in the grocery stores in early April. Those delicious ears full of juicy, sweet kernels are a welcome sight after the long winter season. Of course, everyone from the youngest to the oldest enjoys corn on the cob! Boiled sweet corn dripping with butter is a favorite for spring and summer cookouts. But fresh sweet corn is so much more versatile. It’s perfect boiled, steamed, or microwaved and makes wonderful salads like this Sweet Corn Salad with Seared Sea Scallops.
When I was asked recently by KitchenPLAY to develop a recipe using Sunshine Sweet Corn, I immediately thought of seafood. Since Florida has such a bounty of fresh seafood, it seemed like a natural fit. And scallops, with their sweet flavor and just a hint of the ocean, paired very well with the corn.
This corn salad is served warm with seared sea scallops on the side. It’s quite light with beautiful flavors. The corn gives sweetness to the overall dish which is balanced with the bell pepper, scallions, and tomatoes. I think you’ll really enjoy this one!
Remove the husks and silks from the corn. Using a sharp knife, cut the kernels from the ear slicing close to but not into the cob. Here’s a tip for removing the kernels from the cob. Invert a small bowl inside a larger bowl as shown in the photo. Stand the ear of corn on the small bowl and slice down so that the kernels fall into the larger bowl. You can also do this with a bundt pan using the center cone of the pan to stand the corn on.
Set the corn kernels aside.
Cut the bell pepper and scallions into small dice. Remove the seeds from the tomatoes and cut them into small dice.
In a large non-stick skillet over medium heat, melt the butter in the canola oil. Add the bell pepper and scallions and cook, stirring frequently, for 2-3 minutes or until the vegetables are wilted. Add the corn kernels, thyme, salt, and pepper and continue cooking for 4-5 minutes, stirring frequently.
Add the diced tomato, cover the pan, and turn off the heat. Let the warm corn salad sit while preparing the scallops.
Remove the small muscle on the side of the scallops if you find any still attached.
Dry the scallops on several layers of paper towels. Salt and pepper the scallops on both sides.
Place the oil and butter in a heavy skillet over medium-high heat. When the butter has melted, add the thyme (note: it will sizzle and pop). Stir the thyme around in the butter for just a few seconds and then push it to one side of the pan.
Add the scallops making sure they do not touch. Cook for about 2 minutes or until a nice sear develops. Turn the scallops and cook on the other side for 1 or 2 minutes. Be very careful not to overcook the scallops. Repeat with remaining scallops until all are cooked.
Remove the pan from the heat and stir in the lemon juice.
To serve – mound some of the warm corn salad on a plate and top with several seared scallops. Drizzle with a small amount of the pan juices.
This post is brought to you by KitchenPLAY and the Florida Sweet Corn Exchange. All opinions are 100% my own.
Other sweet corn recipes you might enjoy from around the internet:
- Sweet Corn Cakes Eggs Benedict with Avocado Hollandaise from How Sweet It Is
- Creamy (No Cream!) Sweet Corn and Potato Chowder from Iowa Girl Eats
- Zesty Sweet Corn Refrigerator Relish from A Farm Girl’s Dabbles
- Sweet Corn Risotto from The Novice Chef
- Grilled Corn-on-the-Cob from Simply Recipes
What I was up to…
- One year ago: Chicken and Rice
- Two years ago: Sweet and Sour Cucumber and Vidalia Onion Salad
- Three years ago: Minty Watermelon Salad
- Four years ago: Ziti Bake
- Five years ago: It’s Not All About the Cooking – Part 2