The weather in NY has finally found its feet, and for the past few days it has been beautiful. Great news for those that like to grill. But don’t forget your salads folks, make sure they are as tasty as your meat and fish dishes. Just like today’s recipe, buttered corn salad. This is a medley of corn, lettuce and tomatoes brought together with scallion, mint, lemon juice, butter and olive oil. It’s so tasty
Buttered corn salad is the ideal partner for grilled dishes. It’s full of flavor, with crunchy textures and great eye appeal. Just place a mound of this salad next to some meat or fish and, in an instant, you will have a beautiful meal to serve your friends and family.
Sautéing the corn in butter is essential to this dish which means you can use frozen, canned or fresh corn kernels cut from the cob, whatever you have available is fine. I used fresh corn as I love that subtle milky taste you can only get from fresh corn.
Buttered corn salad should be served slightly warm, which means that I do not create this salad until its ready to be eaten. I prepare everything in advance. Before sautéing the corn, I assemble the other salad ingredients and then finish off when everyone is ready to eat. The buttered corn clashes with the lime juice and mint, to remind you that your tastebuds are still alive, while the balance of the ingredients provide that variety needed in a salad.
I love this salad, the first mouthful confirms what you’re eyes were telling you, that this is a great salad.
Father’s Day is coming up, why not give this one a try.