Servings:
Serves 6 Servings
Ingredients
- 2 cup fresh or thawed frozen yellow corn kernels
- 1/2 cup milk
- 2 tablespoon salted butter, preferably cultured or european
- 5 tablespoon good extra-virgin olive oil
- 1 1/2 tablespoon white wine vinegar
- 1 tablespoon large shallot, very finely chopped
- 2 tablespoon finely snipped chives (optional)
- 1 head frisée, pale inner leaves only, cut or torn into bite-sized pieces
Preparation
Baking Directions:
Mise-en-Place: If necessary, thaw the corn kernels.
Cook the corn, chop the shallot and snip the chives.
Open the bean can; rinse and drain the beans.
Rinse and spin-dry the frisée.
In a small saucepan, cook fresh corn in the milk and butter for 8 minutes (thawed frozen corn kernels for 4), till tender.
Drain and cool slightly.
In a large bowl combine ½ teaspoon salt, ¼ teaspoon pepper, the olive oil, and white wine vinegar.
Whisk together and add the corn, beans, shallots, and chives.
Fold in the frisée and serve.