summer sweet bi-color corn with carmelized onion, soft goat cheese and thyme

When I go to the market and select my produce I often don't have a particular idea in mind of what exactly I'll do with the vegetable. Last weekend I just grabbed some corn because it's wonderful and it's at its peak right now. I don't eat a lot of corn but I do appreciate the simplicity of a single ear boiled or grilled and veiled in salty butter or mayonnaise with a sprinkling of cayenne and paprika. I decided to make a warm salad with my corn and ingredients I had on hand that would compliment this vegetable's starch and sweetness. I really love how the ingredients came together. The smooth sweet and salty caramelized onions with the lightly sweet and crunchy corn bits. The addition of goat cheese nicely melts and coats all the ingredients pulling it all together. You taste the thyme right at the end. It's earthy and refreshing and is what really makes this salad special.

For 2-3 servings:

3 ears of corn, shucked and shanks removed
1 small or medium yellow onion, peeled and thinly sliced
3 sprigs of fresh thyme (dried thyme doesn't really work in this recipe)
1/2 T of butter
2 oz of goat cheese, cold and crumbled
sea salt
olive oil

Boil the ears of corn for six minutes and then allow to cool on a plate. Just enough so that you're able to handle them. You want them to be warm.

Meanwhile, heat 2 tablespoons of olive oil in a skillet on medium high heat. Add the sliced onion and a sprinkle with a half teaspoon of salt. Stir frequently until they become soft and golden brown. About 6 to 8 minutes.

In a large wide bowl, or on a large cutting board slice the corn off the cob. Hold the ear vertically and run a sharp serrated knife down the side in a sawing motion cutting at the base of the kernel. Rotate the ear until all the corn is removed. You should have some nice larger pieces of kernels all stuck together. I love that! :D

Once you have all the corn off the cob combine it with the caramelized onions in a bowl and add the butter. Add the crumbled goat cheese and destem the thyme leaves right into the bowl. You can do this pretty easily by holding the very top of the sprig with the tips of your thumb and pointer finger. Next, place the same fingertips of your other hand directly underneath your other fingertips and lightly pull down, pulling the thyme leaves down and right off the stem into your bowl. If the stems of the thyme you're working with are very tender you can just tear up the entire sprig and add it in. Toss with a fork until the butter and goat cheese are lightly melted and incorporated. Taste to check seasoning. Add more salt or thyme if needed. Serve immediately.