We are near the end of corn season, so hurry, quick, get your corn and try this warm corn salad recipe.
It’s a super easy salad using fresh corn removed from the cob, cippolini onions and fresh fennel. All three ingredients are sauteed in olive oil and butter for 8-10 mins.
As soon as you push a spoonful of this warm corn salad into your mouth, a party of sweet freshness occurs. The corn really packs the punch of flavor. The onions and fennel take a back seat against the sweetness of the corn, however they do add a subtle layer that really refines this dish. I used local bicolor corn. Good grief it is tasty.
Do your best to find local corn. It doesn’t have to be bicolor, but local is likely to taste much sweeter. Local vegetables are often picked later as the vegetables’ journey to the stores is relatively short. This is good news, the corn is likely to taste sweeter if it is allowed to grow for a longer period of time.
I was inspired to make this tasty side dish, after a recent visit to Dirty French. Dirty French is a wonderful restaurant in New York, you must visit. Each time I introduce someone to this restaurant they are immediate fans and vow to return.
The food is glorious. They always start you with a flatbread and dip which tastes as if it were created by a spiritual being. The same can be said of their warm doughnuts – crickey, they’re awesome. I can truly say that I have never had a bad meal, so stop by whenever you’re in town and see for yourself.
Dirty French create some magnificent meals, and I will continue to return. Here’s hoping I am able to imitate the dishes that inspire me.
But I digress…
Today’s warm corn salad is such a tasty side dish, you might be inclined to make it the only side dish on your plate. I certainly did. I ate my warm corn salad with some fried chicken – that’s it, and it was a wonderful meal.