Growing up in Indiana meant summers were all about the sweet corn. Like most farm fresh produce, serving it is a study in simplicity. Served boiled or steamed, the only true adornment needed is a dab of butter and a sprinkling of salt.
This salad is clearly a bit more elevated than the cobs of my youth, but it still lets the corn's natural sweetness shine through. The tarragon plays so nicely here, and the shallot and chive add that gentle punch every good salad needs.
Sweet Corn and Tarragon Salad
Serves 4-6 | Total time: 10-15 minutes
5 ears very fresh sweet corn, shucked
1 Tbs. extra virgin olive oil
1 small shallot, minced
2 Tbs. white wine or apple cider vinegar
2 Tbs. chives, minced
1 Tbs. tarragon, minced
1/4 tsp. fine sea salt
1/4 tsp. freshly ground black pepper
Cut the kernels off the corn cobs, cutting as close to the cob as possible. Heat a large skillet to medium. Add olive oil and corn kernels. Sauté only very briefly until the starchiness of the corn is gone - about 3 minutes. Immediately remove from the pan and place in a large mixing bowl to cool.
Toss corn with the shallots, vinegar, chives, tarragon, salt and pepper. Taste and adjust seasoning as desired. Serve cold or at room temperature.
Note: To vary the dish, replace the chives and tarragon with 1/2 cup julienned fresh basil leaves. Add at the last minute before serving.