Fresh corn salad with brown butter, chives & chiles
Delight your taste buds with this flavorful corn salad featuring rich brown butter, fresh chives, and a touch of spicy chiles. Perfect for a light and refreshing meal.
Ingredients:
- 2 ears corn, at room temperature
- 1/4 cup finely chopped chives, at room temperature
- 1 pinch kosher or flaky salt, plus more to taste
- 4 tablespoons unsalted butter
- 1/2 Fresno chile, sliced into coins as thinly as possible, plus more to taste
Instructions:
- Using a sharp kitchen knife, carefully remove the corn kernels from the cob. Place the kernels in a bowl together with the chopped chives. Season with a small amount of salt and mix gently. Taste the mixture and adjust the salt if necessary. Distribute the mixture evenly between two plates.
- In a small saucepan, combine the butter and sliced chiles. Heat over medium heat until the butter melts and the milk solids at the bottom of the pan turn golden brown and emit a toasted hazelnut aroma. This process will take around 4 minutes, so it's crucial to keep a close eye on it once the butter has melted. Aim to brown the butter without burning it, then immediately pour it over the corn and chive mixture. Sprinkle the fried chiles on top and add a bit more salt if desired.
- Encourage diners to gently mix the ingredients to ensure the corn is well-coated with the butter before enjoying the dish promptly while the butter is still warm.
Summary:
- Calories: 595 kcal
- Fat: 49 g
- Protein: 8 g
- Carbs: 41 g
- Potassium: 672 mg
- Magnesium: 87 mg