butterscotchblastoff

Kick start your day with a good breakfast

Charred and Raw Corn Salad

on August 15, 2018

My supplier stuck his head over my cubicle wall yesterday. “Pssst,” he said, as he jerked his head toward his office. I hurried in. He handed over three more ears of fresh corn from the farmstands around his weekend house in Southampton. I inhaled that inimitable scent of cornsilk and drifted back to my desk.

corn salad.jpg

I made a mistake the first time he gifted me with fresh ears and boiled them for almost five minutes.

The second time, I boiled the new batch for two minutes… a big improvement.

Tonight, I thought, “I want this the way God made it” and searched for a recipe for corn salad. Bon Appétit came through with a charred and raw corn salad that is perfection! The link gives you a formal recipe for four servings. Here are my casual instructions for two, with some left over.

Husk three ears of corn and cut the kernels off the cobs.

Combine a slug of olive oil with half a shallot, cut into rings. Add the juice of half a lime and a few slivers of jalapeno pepper (a red chile makes this prettier). Salt to taste.

Heat some olive oil in a frying pan and cook half the kernels undisturbed until they begin to char. Toss them some more to get them charred all over, without burning.

Add the charred and the raw corn to the shallot mix. Add a TBSP and a half of Greek yogurt, a generous sprinkling of grated Parmesan, and a little cilantro to taste. Toss to combine.

better corn.jpg

Crisp and bright… and you won’t miss the bacon! 

 

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