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Corn Salad with Browned Butter Vinaigrette

Favorite Summer Recipes! New: Corn Salad with Browned Butter Vinaigrette

There still are a few weeks of Summer left to use up all those fabulous fresh local veggies!
Try a new recipe while the weather is still warm… Fall rolls in on September 22nd.

Corn Salad with Browned Butter Vinaigrette
Corn Salad with Browned Butter Vinaigrette (See below many more photos!)
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

It feels like I have been eating corn every night all summer long! I created this salad with minimal ingredients and ready to crunch in minutes.

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

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.

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!

Summertime Panzanella Tomato Salad – you should be eating this right now!
Summertime Panzanella Tomato Salad – you should be eating this right now!

Ripe Heirloom Tomatoes team with Garlicky Toasted Bread and Plenty of Basil Leaves. Top with my Zesty “Shaken” Italian Dressing and scatter some thinly sliced Red Onions and cubes of Cucumber.
See to a Gluten Free Version: 
Gluten Free Summertime Panzanella Tomato Salad

Fried Summer Zucchini with Garlic – Lightened-Up
Fried Summer Zucchini with Garlic – Lightened-Up

A lightened-up Fried Zucchini Recipe inspired from the famous Il Mulino Restaurant in New York City. A healthier yet delectable version! My master recipe is Gluten-Free.

Mediterranean Stuffed Shishito Peppers
Mediterranean Stuffed Shishito Peppers

Blistered Shishito Peppers are cut in half and stuffed with a medley of Mediterranean ingredients for an addictive appetizer.
Stuffed with softened goat cheese, colorful peppers. tomatoes and herbs, then broiled one minute.

Chicken Breasts Under a Brick with a Vegetable Ragoût
Chicken Breasts Under a Brick with a Vegetable Ragoût

Tender chicken with an outrageous crispy crust pairs with a vegetables melange of carrots, turnips & corn and a rosemary pan-sauce.
The ultimate one-pan healthy comfort food main dish.

Karen's Veracruz-Style Snapper with Fresh Garden Tomatoes
Karen’s Veracruz-Style Snapper with Fresh Garden Tomatoes

I’ve taken classic dish and reworked it with Just Picked Local Tomatoes and added Fresh Garden Herbs. The result – a lighter and aromatic dish bursting with flavor. Serve with my delicious and simple Arroz Blanco.

Pesto Compound Butter over Grilled Swordfish with Slow-Roasted Heirloom Tomatoes & Peppers
Pesto Compound Butter over Grilled Swordfish with Slow-Roasted Heirloom Tomatoes & Peppers

Have too much Summer pesto on hand? Make delicious compound butter in minutes! Slice and add to just-off-the-grilled local swordfish ~ melts into a dreamy sauce.

Gluten-Free Cacio e Pepe (pasta with pepper and grated cheese)
Gluten-Free Cacio e Pepe (pasta with pepper and grated cheese)

Cacio e Pepe is a quick and tasty Roman Pasta Dish with a creamy, stirred peppery sauce ~ which is getting a little makeover with roasted veggies. This gluten-free spaghetti is the best I’ve tried… use traditional pasta too. Add any seasonal roasted Veggies ! 

Grilled caponata in a vintage baking dish with oregano and pine nuts
Grilled Caponata – A New Twist with Deep Flavor!

From the Mediterranean area – Caponata is a Sicilian eggplant relish or eggplant salad typically served room temperature. I’m seriously grilling lately – so I have turned one of my favorite dishes into a grilled spectacular Italian dish.

Grilled Peach Salad with Sweet & Sour Vinaigrette
Grilled Peach Salad with Sweet & Sour Vinaigrette

A Must Try Summer Salad! So simple, fresh & delicious! Summer peaches are sweet and juicy and their flavor intensifies on the grill.

Best Blueberry Frozen Yogurt with a Sugar Cookie Crumble
Best Blueberry Frozen Yogurt with a Sugar Cookie Crumble

Homemade Creamy Deliciousness!
I’m loving it with chunks of sugar cookies – great with or without!

One Slice of Perfect Peach Pie with Whipped Coconut Cream & Basil Syrup
Perfect Peach Pie with Whipped Coconut Cream & Basil Syrup

A classic foolproof Summer Peach Pie with all the instructions you need for a flaky crust and perfectly spiced peach filling. 

Fabulous Black Raspberry Pie!
Fabulous Black Raspberry Pie!

Summer Black Raspberries lie under a buttery & flaky lattice crust. Perfection with every bite. You will not believe the crust is Gluten Free! A pie to savor ~ I’ve added a handful of red raspberries for color contrast.

This years crop of corn has been fantastic and it is such a versatile veggie. When fresh-picked it’s the kernels are milky-sweet with crunch, crunch, crunch – no need to cook more that three minutes; your choice steam or boil.

See my Favorite Corn Recipes:
Grilled Corn in the Husk with Tomato-Basil Butter
Grilled Corn in the Husk with Tomato-Basil Butter

Baste corn with flavored butter, bursting with flavor – cover with husk and grill outdoors. Add crumbled feta or cotija cheese to the grilled corn if desired.

Mediterranean EVOO Herb & Corn Sauce served over grilled chicken
Mediterranean EVOO Herb & Corn Sauce served over grilled chicken

A light and hearty Mediterranean “Sauce” for Chicken, Fish and beyond. An Extra Virgin Olive Oil Based Pan Sauce combines Garlic, Shallots, Five Herbs and Fresh Corn.

Velvety Cool Corn Soup in white oval bowl with toppings
Velvety Cool Corn Soup

The BEST cold corn soup! The difference from all the rest?
The recipe is mostly corn. Minimum ingredients so you have lots of Pure-Corn-Flavor. Roasted Pepper with Jalapeño and EVOO adds just a punch of interest.

corn pudding with cheddar & chipotle crust in vintage casserole
Corn Pudding with Cheddar & Chipotle Crust
 Today’s recipe: Corn Salad with Browned Butter Vinaigrette
Ingredients for Corn Salad with Browned Butter
Ingredients for the recipe
How to brown butter in a skillet
How to brown butter – finish the Vinaigrette by whisking in garlic, lemon juice, salt & pepper and fresh chives. Cooked in my vintage Catherine Holm skillet. 
How to cut corn off the cob in strips - cool it first!
How to cut corn off the cob in strips – cool it first!
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
Corn Salad with Brown Butter Vinaigrette
The finished Salad – buy local corn and make immediately!
Corn Salad with Browned Butter Vinaigrette
Corn Salad with Browned Butter Vinaigrette

Enjoy the last weeks of Summer!
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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