I racked my brain for days trying to decide what the first recipe of the new year was going to be. I decided to go to one of my favourite resources (the flavour bible), turn to a random page and take it from there. So without further adieu, Corn!

I have some very fond memories of taking some corn out of the freezer, popping 1-2 cups into boiling water, waiting until it cooked, draining it off, drowning it with butter, salt and pepper, and eating a whole bowl as a snack (did anyone else do that? no, just me... ok). Today we're going to keep the frozen corn but add some steak, some potatoes and make a meal packed full of flavour!

Corn salad

1.5 cups frozen corn, blanched In boiling water for 2 minutes

1 ct red onion, chopped fine

1 Tbsp fresh rosemary, chopped fine

Dressing

1 Tbsp chili powder

2 Tbsp apple cider vinegar

2 Tbsp olive oil

Potatoes - 1.5 cups baby potatoes, halved and parboiled until easily pierced with a fork (appx 10-15 minutes depending on the size of your potatoes)

Steak - top sirloin, pat dry and season with salt.

Procedure: preheat oven to 375F

Heat a large cast iron skillet on medium high. Add a small knob of butter and sear steaks for 1-2 minutes on each side depending on how you would like them cooked (keep in mind they will be going in the oven later so don't cook them fully just get a nice hard sear on each side). Remove the steaks to a resting rack. Add the corn, onions, and rosemary to the pan and allow to char slightly. Push the corn salad into the center of the pan and lay potatoes around the outside of the pan. Place the steaks on top of the corn salad, place a small knob of butter and a sprig of rosemary on top of each steak and place in the oven for 8-20 minutes depending on how you would like your steak cooked checking regularly. While the steak is in the oven, whip up the dressing by whisking all the ingredients together, season with salt and pepper. Once the steaks are ready allow them to rest for 5 minutes before cutting. While the steaks are resting toss the corn salad with the dressing and season with salt and pepper to taste.

Alternatively: the corn salad can be made ahead of time and used as a cold, warm, or hot side dish with a variety of different meats, fish, and poultry. It is also a simple and delicious addition to any potluck gathering.

I hope you enjoy this recipe as much as my guest and I did! let me know what you think in the comments. If you have any suggestions or requests for future recipes you can leave them here or e-mail me at s2cooks@gmail.com. Thank you so much for reading!

-S2

Charred Corn Salad