The buttery trick to better corn salads.
Photo by ROCKY LUTEN. PROP STYLIST: BROOKE DEONARINE. FOOD STYLIST: ANNA BILLINGSKOG.
Just use your sharpest knife to strip the kernels from the cob, toss them with minced chives—tender and grassy, they taste like onions before onions realized that life is hard—and a pinch of salt. Add a hunk of butter and some Fresno chile slivers to a skillet. A Fresno chile’s spiciness is on-par with a jalapeño, but the flavor is riper and fruitier and, if you ask me, better. As the chiles crisp, the butter browns, and they both become brighter and more delicious.
Right before the butter burns, pour it all over the raw corn. Now, this is the important part: Stir, so each kernel is dressed to the nines, then eat immediately. The butter should be warm and melty, like popcorn at the movie theater.
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