Quick before the fresh corn is gone; make this!
Food Network star Alex Guarnaschelli’s culinary interest began as a child, watching her cook book editor Mother test countless recipes at home. Fast forward to today, she’s executive chef at NYC’s Butter restaurant and a constant presence on television. She has a new cook book out called “The Home Cook” which includes this wonderful side dish. “I wanted a corn salad to taste like salted caramel. Just toss and serve, and watch it disappear!”
I used less corn and more arugula (and therefore less butter and sugar) because that’s what I had. The dressing of basil, lemon, and balsamic hits just the right notes with the caramelly corn. Really wonderful.
10-12 small ears fresh corn, shucked
4 Tbs. unsalted butter
2 Tbs. dark brown sugar
2 tsp. kosher salt
2 tsp. freshly ground pepper
1 cup tightly packed basil leaves
Juice of 2 lemons
2 Tbs. balsamic vinegar
Trim kernels from corn. Heat a large skillet over medium heat; add butter. Add corn kernels and sugar, stirring to coat. Add salt and pepper. Add 1/4 cup water. Reduce heat to low; cook 10-12 minutes or until most of liquid evaporates, stirring occasionally. Transfer to a serving bowl; cool 5 minutes. Stir in arugula, basil and lemon juice. Drizzle with vinegar. Serves 4 to 6.
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