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Sautéed Corn with Shallots and Balsamic Vinegar Last Friday evening I taught an antipasto class at the Natural Gourmet. The recipes were designed specifically with August entertaining in mind. Everything is at room temperature and can be made in advance, including these blackberry parfaits.  Blackberry parfaits The students did a great job on the whole menu.  Antipasto Selection A lot of the recipes were really simple. Monday I was thinking about the sautéed corn with balsamic vinegar and shallots, one of the dishes from the class. Fresh local corn is stunning right now, so I picked some up at Union Square. Since Hudsen Valley Farms are at the Union Square Greenmarket on Mondays, I decided that a good duck confit with the corn would be a special meal, but would require only minutes of active time. Here’s the recipe for my Sautéed Corn with Balsamic Vinegar and Shallots which is a quick version of Swiss Chard with Corn and Balsamic Vinegar from The Healthy Hedonist.
 Sautéed Corn with Balsamic Vinegar and Shallots Serves 4 1/4 tablespoon extra virgin olive oil 1/2 cup minced shallots 4 ears corn, husked and silk removed, kernels removed (about 2 cups) 1/2 teaspoon salt 1 tablespoon + 1 teaspoon balsamic vinegar freshly ground black pepper Warm the olive oil in a large skillet over medium heat. Add the shallots and corn kernels and salt. Sauté over medium heat until the corn has released its liquid and the shallots have started to brown, about 4 minutes. Stir in the balsamic vinegar, scrape up the brown bits and turn off the heat. Sprinkle with freshly ground black pepper. Remove the corn to a serving dish. Serve warm or at room temperature. Share on Facebook and Twitter | Corn, Dinner, ingredients, Recipes, Side Dishes | No comments
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