Warm Corn Salad in Brown Butter Vinaigrette

2 ears corn, cut off cob
1 red bell - small dice
1 jalapeno - seeded, brunoise
4T butter
juice of three limes
1/2 small red onion - small dice
1/4 c finely chopped parsley
2T minced chives

Preferably the night before, but if not, then do at least 4 hours before you are serving the salad, make the pickled onions by putting the lemon juice and chopped onion in a jar in the fridge.
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Brown the 4T of butter in a sauté pan over medium heat. Stop the browning by pouring the lime juice from the pickled onions into the butter. Quickly add the corn and sauté over med/low heat for around 1 minute. Add the peppers and continue for another minute. Finish with the pickled onion, parsley, and chives. S&P to taste.

First Corn of the Season!

Tonight, my produce guy hooked me up with the first corn of the season, sweet white corn. I whipped up a quick batch of cilantro lime butter, smeared it all over, and threw those babies on the grill. The result is, of course, resplendent.

4-5 ears corn, husked and cleaned
1 lime
1 bu cilantro
1/2 stick butter
3 cloves garlic
1t ground cumin
1/2t ground coriander
1/2 jalapeno, seeded

Wash the cilantro and place with the butter, garlic, cumin, coriander, and jalapeno into the bowl of your food processer. Zest the lime into the bowl and then squeeze the juice in after. Pulse until uniform in texture, but stop before it is a puree. Taste and adjust the seasoning. Spread over the corn liberally and wrap in aluminium foil. Place on a medium grill and turn every few minutes until the corn has roasted brown in places and cooked through.