This Smoky Sauteed Corn and Leek Salad is served warm and gets its flavor from bacon and smoked paprika. It's a delicious addition to any meal!
Do you buy frozen vegetables? If not, now might be the time to start.
There are so many varieties of frozen vegetables available, many of which are cheaper than fresh when the particular variety is not in season. Some types (like okra and edammamme) can be difficult, or impossible, to find fresh.
And keep in mind that frozen vegetables are just as healthy as fresh vegetables, if not more so. They're quickly frozen just after harvesting, which preserves the nutrients during transportation and storage.
The nutrients (and quality) of fresh vegetables can begin to degrade if they are stored and transported for long periods.
Today's recipe makes use of a frozen vegetable that I almost always have on hand in my freezer - corn. Today we're making Smoky Sauteed Corn and Leek Salad.
Corn is one of those vegetables that doesn't store well. Its sugars begin turning to starch quickly after harvest, so fresh corn should be eaten quickly. It's not typically available when it's not in season locally.
Also, when you use frozen corn, the work of cutting the kernals off the cob is already done for you!
Of course, you can use fresh corn to make this delicious salad if it's in season and you happen to have some.
How do you make Smoky Sauteed Corn and Leek Salad?
First things first: you should serve this "salad" warm or at room temperature. If that makes you feel like this isn't a salad at all, fine. Just call it a vegetable side dish.
I avoid serving it cold because the bacon fat solidifies and makes the texture of this dish unappealing. If you happen to have leftovers, refrigerated them but warm it up in the microwave before eating.
Smoky Sauteed Corn and Leek Salad Ingredients:
- kosher salt
- fresh or frozen corn
- apple cider vinegar
- smoked paprika
- freshly ground black pepper
Want more warm salad recipes?
Smoky Sauteed Corn and Leek Salad Nutrition Notes
If you want to reduce the total and saturated fat content of this recipe, you could use turkey bacon instead of regular (pork) bacon.
Keep in mind that you may need to add a little bit of vegetable oil to the skillet in step 1 to prevent the bacon from sticking, then again in steps 2 and 3 for the leeks and corn.
Smoky Sauteed Corn and Leek Salad
- Heat a 12 inch skillet over medium heat. Add the bacon and cook until crisp. Remove bacon from skillet with a slotted spoon and transfer to a paper towel-lined plate, leaving the bacon grease in the skillet.
- Add the leeks and ¼ teaspoon of salt to the skillet with the bacon grease and cook until softened and beginning to brown, about 5-7 minutes. Remove the leeks from the skillet with a slotted spoon and transfer to a medium bowl, leaving any remaining bacon grease in the skillet.
- Increase the heat to medium-high. Add the corn and ¼ teaspoon more salt to the skillet. Without stirring, let the corn cook until you hear it beginning to pop, about 3 minutes. Stir well, and continue to cook until the corn is spotty brown all over, about 3 more mintues, stirring occasionally.
- Transfer the corn to the bowl with the leeks and add the apple cider vinegar, remaining ¼ teaspoon of salt, bacon, smoked paprika, and pepper. Stir well. Serve warm or at room temperature.