Fresh Corn Salad With Brown Butter, Chives & Chiles

• 2 ears corn, at room temperature
• 1/4 cup finely chopped chives, at room temperature
• 1 pinch kosher or flaky salt, plus more to taste
• 4 tablespoons unsalted butter
• 1/2 Fresno chile, sliced into coins as thinly as possible, plus more to taste

1. Use a very sharp knife to cut the corn kernels off the cob. Add them to a bowl along with the chives. Season with a pinch of salt and toss. Taste and add more salt if needed. Divide between two plates.
2. Add the butter to a very small saucepan, along with the chile slices, and set over medium heat. Melt the butter until the milk solids at the bottom of the pan start to brown and smell like toasting hazelnuts. This will take about 4 minutes, but the best thing to do is watch it like a hawk as soon as the butter has melted. Take the butter as far as you possibly can without burning it, then immediately spoon it over the corn-chive mixture. Top with the fried chiles and another pinch of salt.
3. Encourage everyone to toss the mixture a bit so the corn gets completely coated and eat immediately while the butter is still warm.

corn, chives, kosher, unsalted butter, chile

Taken from food52.com/recipes/81704-fresh-corn-salad-with-brown-butter-chives-chiles (may not work)