Saturday, September 3, 2011

Another Corn Salad

I forgot that I'd already posted a corn salad recipe here on EATS! so last week I made up a new one instead of using the one I had.

I really do love corn salad, even if it is somewhat of a pain to get the corn kernels off the cob. I am very tempted to get one of those OXO corn strippers that looks like a computer mouse (but do I really need another kitchen gadget?). At any rate, last week, we served this salad with halibut and roasted green beans. Tonight we had a veritable vegetable feast (to quote Wallace & Gromit): baked Maris Piper potatoes, cucumber salad, steamed broccoli, red pepper strips and home-grown carrots along with this new corn salad. Everything came from the farmers' market or our home. The broccoli we've been getting from Five Acre Farm this summer has been exceptional--the sweetest I've ever had. We all tucked in gladly to the variety. Tomorrow we'll serve the rest of the salad, again with halibut, which we are just starting to get fresh at the farmers' market. Probably will make a pluot crumble for dessert, as well.

The major difference between this recipe and last summer's is that I saute the onion in butter instead of olive oil and add a bit of thyme. I omit the red pepper I used last year, but I'm sure the dish would be tasty with that addition, as well. I do roast my corn, but use corn cooked any way you prefer.

INGREDIENTS (double this for a crowd)
3 ears of corn
1/4 of a large, sweet onion, diced
1 TBSP unsalted butter
1-2 sprigs of thyme
Salt and pepper to taste

DIRECTIONS
  1. To roast corn, preheat oven to 450 degrees F. Once heated, throw in the corn (still in its husks) right on the rack. Cook 20- 25 minutes. (Deborah Madison says 15-20 but even after 20 minutes my corn has been slightly underdone). Remove corn from oven. When cool, remove husks and silk. Strip corn from cobs and "milk" cobs by scraping cobs with the back side of a chef's knife. Set aside
  2. Heat the butter in a medium to large skillet over medium heat. Add the onion and saute until the onion is very soft but not brown. Strip the thyme from the branches and add to the butter and onion
  3. Once the onion is soft, add the corn. Cook over medium heat, stirring frequently. Taste--if the corn seems underdone, add a touch of water and put a lid on the pan to steam for 5 minutes
  4. Adjust the seasoning by adding salt and pepper to taste
  5. The salad can be served hot, warm or cold and is a great late-summer side dish

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