I recently went to a new salad place in my neighborhood called Sweet Greens that offered raw corn as topping. I had never thought to taste corn before cooking it, but it was delicious!! This recipe is really meant to be a guideline for using whatever you have on hand right now. If you have some eggplant or zucchini, throw that into the sauté pan with the onions. Swap out the sage for some fresh basil (added at the very end).
You could even get rid of the pan all together! Just toss raw corn with tomatoes. It does not get any simpler than that.
RAW & CHARRED CORN SALAD
Serves: 4-6 as a side
2 tbl butter (or oil)
5 sage leaves, roughly chopped
1 small yellow onion, diced
4-6 ears of corn
1 cup chopped tomatoes (any kind of tomato you like/have)
salt and pepper
- Remove the corn kernels from the cob and set aside in a bowl with the tomatoes.
- Heat butter in a large sauté pan. Once melted, add the sage and let cook for about 30 seconds before adding the onion. Season with 1 tablespoon salt. Sauté for about 10 minutes (on med-low heat), until the onion is translucent.
- Turn the heat up and add half of the corn to the sauté pan. Once the corn has charred a bit and is beginning to stick to the pan, pour in the white wine, making sure to scrape up all the browned bits on the bottom.
- As soon as the wine evaporates, add everything into the bowl with the raw corn and tomatoes. Toss to combine and season with salt and pepper to taste.