We'll start with CORN part I roasted corn vinaigrette

roasted corn vinaigrette ready to dress your salad

taken with some variation from John Ash's "From the Earth to the Table".  This is a fabulous cookbook originally published in 1995.  It contains wonderful recipes from the wine country cuisine in Northern California -    I just looked on Amazon and this book is offered at over $500.  I guess I won't be giving my copy to Goodwill.  There is another updated paperback version

 Recipe:

1 cup fresh raw corn kernels ( about 2 large ears),  cobs reserved

2 Tbs olive oil

salt and pepper

3/4 cup rich chicken stock

1/4 cup dry white wine

1 1/2 Tbs shallots, minced

2 Tbs sherry vinegar

1 tsp serrano chile seeded and minced, red pepper flakes will do too

Roast the corn:  Toss the corn with 1 Tbs olive oil.  Salt and pepper

Roast on a baking sheet in one layer at 375 deg for 12-15 minutes until the corn gets a little color.

Cool.

Reduce the sauce: Combine the stock and the wine.  Break the cobs and add to the liquid.  Bring the liquid to a boil, lower the heat to a simmer and reduce by half.  Strain the liquid and discard the cobs. Let the liquid cool.

Combine:  In a large bowl whisk the reduced stock, shallots, sherry vinegar, chili and the remaining 1 Tbs of olive oil.  Stir in the roasted corn.  Season with salt and pepper

Note: In the end I wanted more liquid so I added olive oil and sherry vinegar in a 2/1 ratio.  So considering halving the corn or doubling the liquids.

Bon appetit

mise en place

I like bone broth.  It's richer and has more body than the chicken broth

vinaigrette without corn

corn cobs in pot with wine and chicken stock

roasted corn kernels

These could have used a little more color but were delicious