Ingredients
- Butter – 8 tablespoons unsalted
- Sweet Corn – 2 large ears shucked, kernels removed
- Shallots – 2 large peeled, ¼-inch diced
- Lemon Zest – 1½ teaspoons
- Sea Salt – 1½ teaspoons
- Black Pepper – 1½ teaspoons freshly cracked
- Hearts of Palm – 2 cans 14 ounces each, rinsed and drained, ¾-inch diced
- Celery – 2 stalks ends trimmed, ¼-inch diced
- Green Onions – 2 stalks ends trimmed, white and light green parts, thinly sliced
- Dill – 2 tablespoons finely minced, fresh
- Parsley – 2 tablespoons finely minced, Italian flat-leaf variety
- Mayonnaise – ¼ cup
- Old Bay Seasoning – ¾ teaspoon
- Lemon Wedges – for serving do not use the already zested lemon
- Dill Fronds – for serving
Instructions
- In a medium sauté pan set over medium heat, add the butter. Once hot, add the corn, shallots, lemon zest, salt, and pepper. Cook for 2 minutes until the corn is crisp-tender. Remove from the heat and set aside to cool for 5 minutes.
- In a large bowl, add the remaining ingredients, reserving the lemon wedges and dill fronds, and cooled corn and butter mixture. Gently stir to combine. Serve warm, at room temperature, or slightly chilled—all with lemon wedges and fresh dill fronds.
Notes
Local entertainment expert Marc Sievers introduces his fourth cookbook, Summertime Food: The Essence of Fresh Cooking. In keeping with his other cookbook offerings, this new star includes, easy-to-follow, quick recipes that will delight your guests, as well as your own palate. Known for the beautiful full color photos throughout, this book like his others gives plenty of inspiration when deciding what to serve, along with the confidence to pull it off seamlessly. Get ready to dig in to the best summer has to offer, and be prepared to respond to the praise and accolades, “I made it myself, thanks to Marc!”
As seen in Cape Cod HOME Early Summer 2026.
Tried this recipe?Let us know how it was!