Your Best Corn off the Cob

The ingredients for the salad: red onion, corn, olive oil, cilantro, balsamic vinegar, sugar and pancetta.  

Pancetta cubes await their fate.  

We love the color of a beautiful red onion -- especially in summer.  

Pancetta's ready!  

Using some of the fat from the pancetta, plus olive oil, balsamic vinegar and a dash of sugar, we softened the chopped red onion and let it gently caramelize.  

Yum.  

After a quick swim in boiling water, the corn cobs were stripped of their kernels.  

Lots of fresh cilantro makes this salad sing.  

We didn't want to waste even one little piece of onion!  

Mixing everything together (the pancetta patiently awaits it turn at stage left).  

Corn salad!  

The ingredients: eggs, corn, butter, milk, cheddar cheese, honey, scallions, basil, cayenne and flour.  

Scallions succumb to the knife.  

Stripping corn -- the adventurous way.  

Melting the butter in the pan to sauté the corn and scallions.  

The smell in the kitchen was intoxicating at this point.  

Now, for the custard...  

What's going on with that honey bear?  

Our egg yolks were a lovely rich yellow.  

We added the still-hot corn to the custard gradually so we didn't scramble the eggs.  

We may have added just a little extra cheese -- whoops!  

And more cheese on top.  

Lovely!