Tuesday, July 5, 2011

Summer Sunshine in a Bowl

Any cookbook by Ina Garten is one of my favorites.  Her recipes are simple, straight-forward with amazing taste results.  I love how simple this salad is.  We have a tendency to overcook many fresh vegetables, losing out on their incredible flavors. 

I could eat this every day in the summer.  I have eaten it on tortilla chips.  I have eaten it on top of grilled chicken in a flour tortilla.  I have eaten it on salad.  When corn is plentiful and cheap, you should double the recipe. 

Plus, it is just a pretty bowl of yellow on the table. 


Fresh Corn Salad
The Barefoot Contessa Cookbook by Ina Garten

5 ears corn, shucked
1/2 c. small-diced red onion
3 Tb. cider vinegar
3 Tb. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 c. chiffonade fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.  Drain and immerse it in ice water to stop the cooking and to 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.

*If you would like an easy way to cut corn of the cob, use a Bundt pan.  Stand the ear up in the center, cutting down the cob.  Makes an easy way to hold the cob and catch the goodness.  I, however, did not want to clean another dish so I just cut it into my bowl, raking my knuckles against the rim of the bowl every time.

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