Warm Corn Salad

This salad is a crowd pleaser.  It is so simple, but every time I make it, someone requests the recipe.  It is sweet, savory, and spicy...all at once.

With corn in its peak season, this dish is a no brainer during the summer.  The sweet sauteed corn perfectly compliments the mild heat of the jalapeno, and makes everyone come back for seconds.  And, you know what is even better?  This takes maybe 30 minutes from start to finish.  Yep.  Make it this weekend.

Recipe: Warm Corn Salad

Serves 6

3 tablespoons unsalted butter
6 ears of corn
half of a medium red onion, diced
one jalapeno, diced and seeds removed
1 tablespoon white miso paste
1 tablespoon sugar
3 ounces crumbled feta cheese
the juice of one lime
1 tablespoon or more of chopped Italian parsley, for garnish


Shuck the kernels off of the 6 ears of corn.  I usually place the ear on its end in a shallow bowl to remove the kernels, and I always use a good knife.  After the cob is bare, make sure you take the dull side of the knife and press up against the cob sliding towards the bottom of the cob.  This will "milk" the cob and provide wonderful sweet juice to your dish.

Melt the butter in a large skillet.  Add in the onion and jalapeno.  Saute, stirring often, until softened.  Add in the miso and the corn kernels and saute until the miso is dissolved and the corn is softened.

Stir in the sugar and the lime juice.  Saute for 2 to 3 more minutes.

Finally, fold in the feta cheese and chopped parsley.

Serve warm.


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