Skip to main content

Fresh Corn Salad

I've said it before, but I'm going to say it again I love the produce in the area I live.  Not only is there fresh vegetables to be found all summer long, but people love to share their harvests with friends.  My most recent score was a huge box of corn from one of the customers from my work.  He grew the corn himself then brought some into the bank for all of us.  Much like the cherries from earlier in the year my co-workers took what they wanted from the box and I got the rest.
Now, I love corn on the cob but a girl can only eat so much. And aside from the typical, shuck, boil, cut off the cob and freeze method I didn't know what else I was going to do with all this corn.  Then, by mere accident I stumbled onto this corn salad recipe while I was browsing recipes at The Sister's Cafe.  The original came from Ina Garten, and like the sisters I didn't alter it other than reducing the amount of salt. 

Something about the sweet corn, the bite of the onion and the tanginess of the vinegar combining with the fresh basil makes for such a light and refreshing, yet hardy side dish.  We ate it at a family BBQ and the corn paired fabulously with the burgers and brats.  Tomorrow I will post a reader recipe, from one of my co-workers for homemade cream corn.  YUM!

Ina Garten's Fresh Corn Salad
Recipe Source: Ina Garten

5 ears of corn, shucked

1/2 cup small diced red onion (one small onion)
3 Tb cider vinegar
3 Tb good olive oil
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. I boiled the corn for this salad and also for the freezer all in one pot, hence why I have so many ears.
Drain and immerse it in ice water to stop cooking and set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

**Cook's Note-This salad doesn't look like much, but trust me it is dense.  Next time I'm going to grill a few of the ears of corn to add some extra flavor.

Total Cost $.59 If I had to buy the corn it may have cost me a little over a dollar
Corn-Free
Onion-$.33
Basil-Free from my garden
Vinegar-$.01
Olive Oil-$.25
Labels:

Comments

  1. MichelleSeptember 29, 2010 at 4:58 PM

    Mmmmm. . . .I picked the wrong time to read a food blog. I am starving!!!

    ReplyDelete
  2. Laura KimJune 19, 2013 at 4:18 PM

    This is absolutely incredible! Found on pinterest. I'll have to triple it next time :)

    ReplyDelete
    Replies
    1. JennJune 20, 2013 at 8:39 AM

      Laura I'm glad you liked it! I just posted a roasted corn side dish this morning you might like also!

      Delete

Post a Comment

Popular posts from this blog

The Best Ever Blueberry Muffins

Last week a co-worker's husband called work and when I answered the phone he started raving about the muffins his wife had made the night before.  He told me they were the best muffins she had ever made, which is saying a lot because she is a fabulous cook.  Later in the day I asked her for the recipe and she quickly printed it for me. Let's me just say, that these are definitely the best muffins I have ever made.  They have a light, cake like texture that isn't too sweet.  The best part about them is the wonderful blueberry swirl that combines with the whole berries.  And let's not forget the lemon sugar topping or the streusel topping, I made both because I couldn't decide which would be better--both are equally wonderful on top of these muffins.  Inadvertently, bought the wrong size container of blueberries at my store, so I didn't have as many as the recipe calls for, but it didn't matter they were still FABULOUS!  I plan on making more of...
139 comments
Read more

Balsamic and Onion Pot roast

Whenever we get a beef we go through the meat in a certain order, steaks are gone first, followed by the burger and stew meat, and lastly we always have roasts.  It isn't that we don't like a good roast, but rather that I don't have a lot of experience producing a roast that is moist and juicy and flavorful.  I don't want to waste a good cut of meat on experimenting, so I usually wait until there are no other choices left and then make the roasts. When this happened recently, I turned to Pinterest for inspiration.  If you have not checked this site out I am urging you to do so very soon.  It is a plethora of ideas of ALL kinds, but my favorite are the food boards.  I found this recipe that someone pinned from Kalyn's Kitchen .  It is a slow cooker roast recipe that is moist, tender, and full of flavor.  I LOVE the depth of flavors created by the balsamic vinegar and beef broth along with the sweet roasted onions.  We served it w...
90 comments
Read more

Peanut Butter Struesel Brownies

I have to start with the disclaimer I didn't make these delectable little bites of chocolate peanut butter dellciousness. Br2, my seven year daughter who has inherited my love of making yummy food, made these babies all by herself.  She found the recipe, prepared the recipe, and with hardly any guidance from me she baked these brownies to take to Thanksgiving dinner so that she had her very own dish to bring like, "all the other girls."  They are rich, delicious, and a great addition to any dessert buffet!  We used a brownie mix because at the last minute I discovered I was all out of cocoa, but this brownie recipe  (minus the mint candy) or your favorite recipe would work beautifully with the peanut butter struesel topping.  Enjoy!
1 comment
Read more