Sweet corn with mushrooms, roasted walnuts and truffle oil: A fresh corn salad recipe that bridges perfectly into the fall season

September 9, 2014

Sweet corn salad with shiitake mushrooms and roasted walnuts

This salad is all about the deliciousness of sweet summer corn

But it also builds a bridge towards the fall season. Here the sweet corn is tossed with deeply flavorful, almost meaty mushrooms. We’ll also add roasted walnuts for another layer of savory flavor, in addition to their nuttiness.

The walnut oil is absolutely key here, too. I recommend the stunning oil from La Tourangelle. Their roasted walnut oil is made following 150-year-old traditional methods, and every spoonful tastes as rich and nutty as can be.

And if you’re wondering how to use that bottle of white truffle oil you have in your cupboard, look no further! The aromatic oil, drizzled over the salad just before serving, makes this dish truly intoxicating.

The combination of flavors in this exquisite salad is nothing short of magical… Bon appétit!

Sweet corn

Food & wine pairing: California Chardonnay with sweet corn and mushroom salad

White wine iconA full-bodied white is de rigueur here, and there are a few superb choices. Pour a Pinot Blanc from Alsace, a Chardonnay from Mâconnais or California, a Chenin Blanc from the Loire Valley or a Grenache Blanc blend from Southern France. The weight of these wines works beautifully with the richness of the salad, and their flavors pair perfectly with both the sweet corn and the mushrooms.



Sweet corn salad with shiitake mushrooms, roasted walnuts and white truffle oil

serves 4
active time: 40 min

For the walnuts

  1. 3 tablespoons walnuts – broken in small pieces (use your fingers)
  2. 1 teaspoon roasted walnut oil
  3. pinch sea salt
  4. freshly ground black pepper to taste

For the shiitake

  1. 1 tablespoon unsalted butter
  2. 2 tablespoons roasted walnut oil
  3. 8 oz (225 g) fresh shiitake mushrooms – stems removed and quartered
  4. 1/4 teaspoon sea salt to taste
  5. freshly ground black pepper to taste

For the corn salad

  1. 2 tablespoons roasted walnut oil
  2. 2 large shallots – skinned and cut in 1/8″ cubes
  3. 4 large ears fresh corn – husks removed and kernels shaved off the cob with a sharp knife
  4. 1/4 teaspoon sea salt
  5. freshly ground black pepper to taste
  6. 1/4 cup finely chopped fresh chives (1 small bunch)

For the garnishes

  1. 1 handful frisée leaves – torn in 1″ pieces
  2. 2 tablespoons freshly grated Reggiano Parmesan
  3. white truffle oil for drizzling
  4. freshly ground black pepper to taste

  1. Step 1: Place the walnuts, oil, salt and pepper in a small bowl and stir until the nuts are well coated with the oil. Heat a small skillet over medium-high heat. Add the walnuts and sauté for 2 to 3 minutes, shaking the pan or stirring frequently, until the nuts are golden. Transfer to a bowl and set aside.
  2. Step 2: To make the mushrooms – Heat a large non-stick skillet over medium-high heat. Add the butter. Once the butter has melted, add the oil and mushrooms. Toss well and sauté for 2 minutes, undisturbed, until the mushrooms are golden. Toss and continue to sauté for another 3 to 4 minutes until golden-brown, tossing only occasionally. Sprinkle with the salt and pepper, toss again and transfer to a bowl to cool.
  3. Step 3: To make the corn – Return the pan to the stove and heat over medium-high heat. Add the oil and shallots and sauté for 2 minutes until shallots begin to soften, stirring from time to time. Add the corn and continue sautéing for 1 to 2 minutes only, until the corn is heated through. Season with the salt and pepper, toss again and transfer to a separate bowl to cool until warm, about 10 minutes.
  4. Step 4: To serve – Add the mushrooms, walnuts and chives to the corn mixture and stir well. Divide the corn salad onto 4 large plates. Top with a few frisée leaves and sprinkle with the Parmesan. Drizzle with a little white truffle oil and finish with the pepper. Serve immediately.

Viviane’s tip

Chanterelles or Oyster mushrooms are wonderful in this dish, too. Trim the bottom of the stems and tear the mushrooms in 1/2″ pieces before sautéing them, following the instructions in Step 2.

Sweet corn salad with shiitake mushrooms and roasted walnuts

salad, sweet corn, shiitake mushroom, roasted walnuts, truffle oil

© 2014 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 7 comments… read them below or add one }

Angie@Angie's Recipes September 2, 2013 at 10:28 am

A fine gourmet sweet corn recipe, Viviane. I too love walnut oil…it makes a big difference, esp. in salads.

Reply

Viviane September 2, 2013 at 7:10 pm

Thank you so much, Angie! I’m so glad you are a fan of walnut oil!

Reply

Amy Tong September 4, 2013 at 12:57 am

I love sweet corns and this is a wonderful salad! Can’t wait to give this a try. You’ve got all of my favorite ingredients on the plate! :)

Reply

Viviane September 4, 2013 at 4:09 pm

Oh Amy, thank you! I can’t wait for you to try this salad!

Reply

lisaiscooking September 10, 2014 at 10:25 pm

This dish makes easing into fall a fabulous thing! The mix of walnut oil and truffle oil sounds wonderful.

Reply

Evelyne@cheapethniceatz September 17, 2014 at 10:15 am

A really stunning salad Viviane and love the seasonal transition. Never used walnut oil but curious now.

Reply

Viviane September 22, 2014 at 9:08 am

Hi Evelyne! Thank you for your note… I just know you’ll love walnut oil. I’m still getting fresh corn from our local farm. Another couple of weeks before first frost, so we’re eating as much of it as we can!

Reply

Leave a Comment

Previous post: