Every month, I get about a million food magazines delivered to my door. I greet each with unbridled enthusiasm, glee even. I devour their pages, dog-earing every other one as I make mental plans to for festive dinner parties, spontaneous backyard barbecues, and simple-but-special family dinners. As I finish each one, I carefully add it to the top of the stack on the kitchen table, and then… I never look at it again. But this month, I actually made a recipe from the pages of the most recent issue Bon Appetit—this incredibly delicious Roasted Corn Salad. Of course, being the tinkerer that I am, I couldn’t just make it as written. I had to experiment in hopes of finding a lazier way.
The first time I made this corn salad, I followed the instructions—roasting the corn in the oven, then shucking and de-cobbing before sautéing. The resulting dish—deeply sweet corn kernels bathed in rich butter and tangy lime juice; flecked with freshly picked chives, minced jalapeno, and crushed red pepper; and topped with a cloud of finely grated Parmesan (I was too lazy to go to the market for the recommended Manchego, but the Parmesan was a great substitute!)—was phenomenal. Honestly, I think it may have been the most delicious corn dish I’ve ever tasted. It was certainly the best corn dish I’ve ever made myself.
But then, because this gig has turned me into an obsessively lazy cook, I just couldn’t stop wondering if the roasting step was really necessary. I mean, couldn’t you get the same result by just sautéing the raw corn kernels for a little longer at a lower temperature? I had to give it a try, and so the following night shucked and de-cobbed (is that even a word?) the corn and sautéed it in olive oil over medium heat for about ten minutes, until it started to turn golden in spots. I then finished the recipe as before. And… the result was delicious. But alas, hard as it is for me to admit, the roasted version was just even more delicious. Way more delicious, in fact. The Lazy Gourmet in me was miffed to say the least. All that extra work only to discover that the extra step is key to the brilliance of the dish. The good news is that , while roasting is an added step, it’s certainly not difficult. I think the recipe still qualifies as Lazy Gourmet, especially if you use this perfectly ingenious method for de-cobbing the corn.Print
In this salad, deeply sweet corn kernels are bathed in rich butter and tangy lime juice; flecked with freshly picked chives, minced jalapeno, and crushed red pepper; and topped with a cloud of finely grated Parmesan. Adapted from Bon Appetit.
- 6 ears of corn, unhusked
- 2 tablespoons olive oil
- 2 tablespoons (1/4 stick) unsalted butter
- Kosher salt and freshly ground black pepper, to taste
- Juice of 1 lime, plus 4 lime wedges for serving
- 1 tablespoon thinly sliced chives
- 1 jalapeño, seeded, finely diced
- 1/2 teaspoon crushed red pepper flakes
- 3 ounces (about 1 cup) finely grated Parmesan cheese, for serving
- Preheat oven to 450° F.
- Place unhusked corn on a baking sheet and roast in the preheated oven for about 18 minutes, turning once halfway through cooking. Remove from oven and set aside to cool.
- When the corn is cool enough to handle, shuck it and cut the kernels from the cobs.
- Heat the oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring frequently, until just beginning to turn golden brown, about 5 minutes.
- Stir in butter, salt, and pepper and cook, stirring, until butter is melted.
- Place corn in a medium bowl, squeeze lime juice over and stir to combine.
- Sprinkle chives, jalapeño, and crushed red pepper flakes over the top.
- Serve immediately, passing the grated cheese alongside.