• 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.