Corn and Kabocha Salad Recipe | PBS Food

Corn and Kabocha Salad

Warm Corn and Kabocha Salad

The crisp sweet corn and flavorful kabocha is accented by savory ham and a mild tang from apple cider vinegar in this salad. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)


Yield: Makes 6 side-dish size servings

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  • 1 tablespoon olive oil
  • 10.6 ounces kabocha pumpkin (peeled, seeded and cubed)
  • 8.8 ounces corn (1 ear, kernels removed from cob)
  • 2.8 ounces ham
  • 1/4 teaspoon salt
  • 1/4 cup white wine
  • 1 tablespoon apple cider vinegar
  • white pepper (to taste)
  • chives (chopped, for garnish)


  1. Heat a frying pan over medium-high heat and add the olive oil and kabocha in a single layer. Fry the kabocha on one side until browned and then flip and brown the other side.
  2. Add the corn, ham, and salt. Toss to distribute evenly.
  3. Add the white wine and cover immediately with a lid. Turn down the heat to medium-low and steam the kabocha for 5 minutes (or until it is tender).
  4. Remove the lid and turn up the heat to burn off any remaining wine.
  5. Drizzle the apple cider vinegar on top and toss to coat evenly. Add some white pepper and adjust seasonings to taste.
  6. Serve garnished with some chopped chives.
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