Buzz
One of my favorite things about summer is harvesting fresh produce and enjoying it in its natural state. I whip up 'salads' that are basically just heaps of raw corn, devour juicy peaches at the sink, and indulge in bowls of berries soaked in heavy cream. I never felt the need to add anything cooked until the brilliant minds at Food 52 recommended pouring brown butter over my fresh summer bounty.
This trick works wonders on a range of fruits and veggies (including raspberries!), but my personal favorite is drizzling it over raw corn kernels:
Just before the butter burns, pour it over the raw corn. The key step here: Stir thoroughly, ensuring every kernel is coated perfectly, then dig in immediately. The butter should be warm and gooey, like freshly popped popcorn at the movies.
Isn't that poetry?
Once you’ve got that down, broaden your buttery creations to include sliced tomatoes, those same blackberries, and the juiciest peaches you can get your hands on. (Start with small spoonfuls and add more as you like, and don’t forget to sprinkle on some salt.) The butter will add a touch of cooked flavor and richness, perfectly complementing the fresh, vibrant fruits of summer.
