Improv Challnege: Corn and Butter

I’m so excited to be participating in another Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker! For those of you keeping track (I know I am for now), this is my third month participating in the challenge. Each month I strive to come up with something a bit more exciting or creative than the last.

Check out my previous Improv Challenge creations:

• Cherries and Almonds (June): Icy Drink with Cherries and Almonds
• Strawberries and Cream (May): Strawberries Marinated in Maple Syrup with Whipped Cream

This month, the challenge ingredients are corn and butter. This combination of ingredients was especially difficult for me. Not that it isn’t a great combination, but because I love a simple cob of corn with butter. I rarely feel compelled to go beyond this with the ingredient combination. Generally, I will grill a few pieces of corn on the cob (husks on), roll it in butter, and season with salt and pepper.

This challenge forced me outside my comfort zone. I’m glad it did. The resulting salad is easy to make, affordable, and delicious. Best of all, the cilantro was fresh from my garden!

Cilantro Tomato Corn Salad with a Lemon-Butter Dressing

Adapted from Cilantro Tomato Corn Salad at AllRecipes.com

Ingredients

• 2 cups frozen corn kernels – approximate cost $1.50
• 1/4 cup butter – approximate cost $0.50
• 3 teaspoons lemon juice – approximate cost $0.15
• 2 tomatoes, chopped – approximate cost $1.50
• 1 jalapeño pepper, seeded and finely chopped – approximate cost $0.15
• 1/2 red onion, finely chopped – approximate cost $0.75
• 1/4 cup fresh cilantro leaves, chopped – approximate cost $0.50
• 1 teaspoon sea salt – approximate cost $0.05
• 1/2 teaspoon black pepper – approximate cost $0.05

Method

1. Soak the red onion pieces in a bowl of cold water for a minimum of 20 minutes.
2. Melt butter in a pot over medium heat.
3. Allow butter to brown.
4. Add corn and lemon juice.
5. Cook until corn is a vibrant yellow and heated through.
6. Remove from heat and allow to cool.
7. Drain the onions and place in a large mixing bowl.
8. Add tomato pieces, jalapeño, cilantro, sea salt, pepper, and corn.
9. Toss well so the lemon-butter coats the ingredients.
10. Serve immediately and enjoy!

Makes 4 servings (approximate cost: $2.04 per serving).

Serving suggestions

Best if enjoyed the same day the salad is prepared. If kept in the fridge, tomatoes will lose some of their flavour and the butter will harden.

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Posted by Amber on July 19, 2012

http://thecookssister.wordpress.com/2012/07/19/cilantro-tomato-corn-salad-with-a-lemon-butter-dressing/