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Warm Frisee Corn Salad

  • Yield: 3 cups, about 4 salad servings


  • 1 tablespoon olive oil
  • 1 cup fresh corn kernels, scraped from 1 to 2 cobs
  • 1/3 cup coarsely chopped onions
  • 1 teaspoon salt
  • 6 turns freshly ground black pepper
  • 1 head frisÈe (or 1 pound fresh spinach), core removed and leaves pulled apart
  • 1/4 cup chopped red bell peppers
  • 1/4 cup water


  • Heat the oil over high heat. When the oil is hot, add the corn, onions, salt, and pepper and sauté, shaking the skillet occasionally, for 3 minutes.
  • Add the frisée, bell peppers, and water and cook to wilt the frisée, for about 2 minutes. Remove from the heat and serve warm.