We have nothing against the cob. But we love working those milky-sweet kernels into everything else too: cheerful salads, refreshing cold soups, charred spicy sides. Strip them before cooking or after (or leave them raw); use _blank...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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The ingredients for the salad: red onion, corn, olive oil, cilantro, balsamic vinegar, sugar and pancetta.
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Pancetta cubes await their fate.
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We love the color of a beautiful red onion -- especially in summer.
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Pancetta's ready!
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Using some of the fat from the pancetta, plus olive oil, balsamic vinegar and a dash of sugar, we softened the chopped red onion and let it gently caramelize.
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Yum.
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After a quick swim in boiling water, the corn cobs were stripped of their kernels.
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Lots of fresh cilantro makes this salad sing.
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We didn't want to waste even one little piece of onion!
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Mixing everything together (the pancetta patiently awaits it turn at stage left).
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Corn salad!
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The ingredients: eggs, corn, butter, milk, cheddar cheese, honey, scallions, basil, cayenne and flour.
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Scallions succumb to the knife.
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Stripping corn -- the adventurous way.
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Melting the butter in the pan to sauté the corn and scallions.
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The smell in the kitchen was intoxicating at this point.
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Now, for the custard...
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What's going on with that honey bear?
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Our egg yolks were a lovely rich yellow.
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We added the still-hot corn to the custard gradually so we didn't scramble the eggs.
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We may have added just a little extra cheese -- whoops!
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And more cheese on top.
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Lovely!
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