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Corn Salad with Browned Butter Vinaigrette

Corn Salad with Browned Butter Vinaigrette

Fresh Corn off the Cob teams with Heirloom Green Tomatoes and tossed with a Nutty & Toasted Brown Butter Vinaigrette. Fresh Zesty Flavors with Crunch! A treasured Summer Recipe.
Corn Salad with Browned Butter Vinaigrette
Corn Salad with Browned Butter Vinaigrette
I like this color combo – minimalist; just yellow & green. These tiger striped green heirloom tomatoes are incredibly sweet and low in acid.
The vinaigrette lends nutty and caramel notes. Ingredients are Browned Butter – then garlic, lemon juice, chives, salt & pepper are whisked in.
Learn how to brown butter – it’s simple!! Use the vinaigrette on fish too.. delicious!
Ingredients for Corn Salad with Browned Butter
Ingredients for the recipe
How to cut corn off the cob in strips - cool it first!
How to cut corn off the cob in strips – cool it first!

How do I get the corn to release in strips? There is a secret… refrigerate the corn, then cut strips with a sharp knife.

How to brown butter in a skillet
How to brown butter in a skillet

Brown butter slowly in a skillet – finish the Vinaigrette by whisking in garlic, lemon juice, salt & pepper and fresh chives. Cooked in my vintage Catherine Holm skillet.

Corn, Green Tomatoes and Yellow Peppers ready to finish with Browned Butter Vinaigrette
Corn, Green Tomatoes and Yellow Peppers ready to finish with Browned Butter Vinaigrette

Enjoy this recipe!
Karen

Corn Salad with Browned Butter Vinaigrette

Corn Salad with Brown Butter Vinaigrette

Fresh Corn off the Cob teams with Heirloom Green Tomatoes and tossed with a Nutty & Toasted Brown Butter Vinaigrette. Fresh Zesty Flavors with Crunch! A treasured Summer Recipe.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
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Ingredients

  • 3 ears fresh corn
  • 1 cup tomatoes I used Heirloom Green Zebra Striped
  • 1/3 cup yellow peppers 1/3" dice

Brown Butter Vinaigrette

  • 1 stick unsalted butter 8 tablespoons
  • 1 teaspoon fresh garlic finely minced
  • 1/2 cup fresh lemon juice
  • 1/8 teaspoon sea salt
  • 6 grinds pepper
  • 1 1/2 tablespoons fresh chives cut 1/3" lengths

Instructions

  • Husk and de-silk the corn. Steam for 3 minutes until bright yellow; alternately can boil.
    Place in the sink and cover with cold water for 3 minutes to quickly cool the corn. Dry off the corn, place on a plate and refrigerate.
  • When the corn is cold - you will be able to cut wide strips of corn (that will stick together!)
    Cut corn off the cob with a sharp knife in wide strips. Place in a serving bowl or platter.
  • Cut the tomatoes into chunks and add to the corn with the yellow peppers.

Browned Butter Vinaigrette:

  • Add a stick of unsalted butter to a 7" to 8" skillet. Set to low heat. In a few minutes, the butter will melt and begin to splutter. As the butter turns yellow, time to stand by and stir as the butter will become light brown (I use a wire whisk.) The milk solids will continue to brown, and it will smell beautifully nutty. When you see deep golden bits of butter remove from heat, in about 3 minutes. (Cooking too long you will have a bitter butter.)
  • Cool the butter 3 minutes, then add the garlic; stir well. Cool 5 minutes, add the lemon juice slowly with the whisk until emulsified. Add salt, pepper and chives, stir in.
    Will use 6 tablespoons of the Vinaigrette; save the remainder for another recipe.

Serve immediately:

  • Pour 6 tablespoons of the brown butter vinaigrette over the corn salad while warm and toss!
    If making the vinaigrette ahead of time, simply warm through 20 seconds to melt. The vinaigrette will solidify as it stands. Use the remaining vinaigrette for another recipe - wonderful on grilled chicken, vegetables, seafood & shrimp.

Hint:

  • Toss the salad with the vinaigrette just before serving.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer. 
COURSE: First Course & Sides, Salad
CUISINE: American
KEYWORDS: brown butter vinaigrette, corn salad, Summer Corn Salad
Nutrition Facts
Corn Salad with Brown Butter Vinaigrette
Amount per Serving
Calories
154
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Cholesterol
 
30
mg
10
%
Sodium
 
59
mg
3
%
Potassium
 
240
mg
7
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
2
g
4
%
Vitamin A
 
697
IU
14
%
Vitamin C
 
30
mg
36
%
Calcium
 
15
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

 

Corn Salad with Browned Butter Vinaigrette

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