Friday, May 10, 2013

warm summer corn salad

I'm not quite sure where the idea for this came from, but I was so happy to have my dad around as the cook for dinner that first night we had the corn salad. I mean, popcorn tossed with browned butter is one of my favorite comfort foods; is it really such a shocker that I would fall in love with fresh corn off the cob tossed with browned butter?

The answer would be no, if you were wondering, or don't know me at all. 

Sometimes the simplest dishes are the best, and this is a good example. I could probably eat this salad (if you can call it a salad) every day if i had an infinite supply of corn, and could even figure out where to store said infinite supply of corn. Corn takes up a lot of space, yo!


Butter. Shallots. Corn. Tomato. Get in my belly, pleaseandthankyou. 

Warm Summer Corn Salad

1 ear of corn per person
1 plum tomato per ear
2-3 tablespoons shallots/red onion per ear
1-2 teaspoons butter per ear

Steam corn in a pot of simmering water (1-2") for 8-10 minutes. Slice corn off the cob. In a pan large enough to hold the corn you made, melt butter with shallot/red onion. This helps the onion cook slowly and soften, instead of browning. Once the onion is translucent, add corn and tomato and give it a good stir. The corn is already warm and tomato shouldn't cook long, so this is really just to mix the flavah! Salt and pepper to taste. Try not to eat it all straight out of the pan. Unless of course you only made enough for one (and/or have no intention of sharing). In that case, go crazy. 

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