The creamy sweetness of corn and vanilla pair together perfectly. So here's an easy late summer recipe to get you started with Vanilla Salt. This is also a nice, low-fat, low-calorie dish that is great for dieters or to serve as a side dish with grilled meat or fish.

You will need roughly an ounce of pure ground vanilla beans and four ounces of good-quality sea salt.  Blend the two together and package in a tightly sealed container.  You now have a wonderful flavored salt that is delicious with vegetables, fish, poultry, meats and grains.  You can start this new flavor blend this corn and tomato saute.

Ingredients
6 - 8 ears of white or bi-colored corn, shucked, and kernels cut off
1-1/2 tablespoons extra-virgin olive oil
1 clove garlic chopped
2 - 3 ripe tomatoes, chopped
1/2 teaspoon vanilla salt or to taste
pepper to taste
1 tablespoon balsamic vinegar (can substitute sherry or wine vinegar if preferred)
3 scallions, green and white parts, chopped

Instructions
Heat oil in large sauté pan on medium heat. Add garlic and sauté until golden. Stir in corn kernels and cook for about 4 minutes. Add tomatoes plus juices and continue cooking for another 2 minutes, until they just soften, stirring occasionally. Season with vanilla salt and pepper. Add vinegar, and allow to cook for about 1 minute, or until most of the liquid has evaporated. Turn off heat and stir in scallions.

Serve immediately as a hot side dish, or chill for a salad. Serves 8 as a side dish.

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