1Prepare your ingredients: Heat a large pot of salted water to boiling. Wash and dry the fresh produce. Peel the garlic cloves. Mince 1 clove, smashing until it resembles a paste. Finely chop the other clove. Peel off the husks and remove the silks from the corn. Take the butter out of the refrigerator to soften. Finely chop the basil leaves. Slice the tomato. Peel and mince the shallot. Finely chop the salmon.
2Make the aioli and basil butter: Make the aioli in a small bowl by combining the garlic paste, the mayonnaise, a squeeze of lemon juice, and splash of olive oil. Stir until blended and season with salt and pepper to taste. Make the basil butter by adding half the basil and half the shallot to the softened butter. Stir until blended and season with salt and pepper to taste.
3For further instruction with a step by step photo guide please visit: http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil-butter
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Corn on the Cob in Your Cubicle?
Craving that barbecue favorite corn on the cob, but stuck in the office all day? Don't worry, CHOW.com's Meredith Arthur shows you how to quickly and easily make fresh corn on the cob using a microwave.
Slippery corn on the cob can cause a serious mess in the kitchen. Say goodbye to that mess for good with this easy technique that catches all of the kernels in one place.
How to Cut Corn Off the Cob
Corn kernels always go flying when you cut them off the cob, but it's easy to keep them in check with this simple trick from the CHOW Test Kitchen's Christine Gallary. All you need is a bowl, a paper towel, and a short knife. When you're ready to try out this technique, put it to use in our Tomato, Tomatillo, and Corn Salad recipe.