Warm Corn Salad With Saffron
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Butter
- Corn kernels
- Chopped onion
- Pinch of saffron
- Parmesan
Garnish
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Preparation
- Step 1
Melt butter in a large skillet on medium-high heat.
- Step 2
Add corn kernels along with chopped onion and a pinch of saffron.
- Step 3
Sauté, stirring occasionally, until each kernel is deeply browned on at least one surface.
- Step 4
Turn off heat.
- Step 5
Garnish: Grated Parmesan.
Private Notes
Comments
Great recipe to riff off of. I added olive oil to the butter, as well as some smoked paprika. Onions went in first and got a bit softened -- then the corn. The corn didn't get browned, but it didn't matter. In corn season, nice to have a variation from corn on the cob -- plus you can use the cobs to season soups -- like a fresh summery corn chowder made with corn meal, more kernels, and a touch of red peppers.
I'm in late summer heaven!
I had a little cream on hand, so went easy on the butter & softened the onions before adding the corn, which I don't like too done. Then saffron, cream & parm.
Just an incredible & simple combination. Thank you Mark!
Great! We used grilled corn that I took off the cob. I used red onion and sautéed it first to a dark color. I might add a bit more saffron next time. The whole family really liked it.
Easy and so good. The corn I used was not really in season so this was perfect to make it have a delicious flavor.
Wow. So simple, so delicious.
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