SERVES 4 TO 6 · ACTIVE: 30 MIN · TOTAL: 30 MIN
ON ITS OWN OR as a side to roasted or grilled meat or fish, this easy salad is a way to turn corn into a substantial dish. Duck confit adds savory richness to corn’s sweetness. If you’ve already got the grill going, husk the corn, brush it with olive oil, and grill it instead of toasting it in the pan.
2 tablespoons extra-virgin olive oil
3 ears corn, shucked and kernels removed
Fine sea salt and freshly ground black pepper
8 ounces frisée, stems removed and coarsely chopped
1 pint red and yellow cherry tomatoes, halved
4 legs duck confit, shredded
1 tablespoon chopped fresh sweet marjoram
1 tablespoon sliced fresh flat-leaf parsley
1 tablespoon chopped fresh chives
¼ cup Sherry-Shallot Vinaigrette (here)
Heat the olive oil in a large sauté pan over medium-high heat. Add the corn kernels and cook, tossing constantly, until the corn browns and pops. Season with salt and pepper to taste. Transfer to a large bowl and toss with the frisée, tomatoes, duck confit, marjoram, parsley, chives, and vinaigrette. Season with salt and pepper to taste, and serve.