corn & basil salad

Featured in Greenwich Lifestyle magazine – July 2020

Everyone loves corn in the summer- it’s sweet, savory, and genuinely makes people happy!

We are all familiar with the preparation of the summer classic “corn on the cob” but an even better way to highlight this popular summer vegetable is is to make a beautiful, bright corn salad.

Corn & Basil Salad
Few things represent summer more than fresh corn and basil

This simple, delicious recipe is sure to be the star side dish at your next bar-b-que. (Better still, it’s a great way to use up all that basil that is starting to peak!) Corn & basil salad is a fantastic way to highlight the best of our local summer produce and herbs. The perfect complement to any summer gathering.

Feaster’s Tip: You can make it ahead. Here is how.

  1. Cook, prep & refrigerate the corn.
  2. In a separate container, make the dressing, omitting the basil, and refrigerate.
  3. About an hour before serving the salad, dress the corn being careful not to overdress (you may have extra dressing).
  4. Right before serving add the basil so it stays crisp and retains its color.
Corn & Basil Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Corn and Basil salad is the perfect side dish for a your next barbecue

Course: Side Dish
Cuisine: American
Servings: 5
Ingredients
  • 5 ears of corn shucked clean
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup julienned fresh basil leaves
  • 1 cup halved grape tomatoes (optional)
Instructions
  1. 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.
  2. Mix together in small bowl vinegar, olive oil, salt, and pepper.
  3. Gently combine kernels (and tomatoes, if using) with the vinaigrette.

  4. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

corn & basil salad salad

Ilove most vegetables…corn is not one of them! I think it’s over used, always over cooked (but that’s a subject for a whole other post!) and makes a mess! However, this corn salad is a staple when we bbq, attend a picnic or just want a break from the standard summer pasta salads – it’s my go-to summer salad recipe and I just love it! In recognition of this Labor Day weekend and all the Backyard BBQ’s and boating trips we will all be enjoying, I wanted to share this simple, delicious recipe with you! It’s sure to hit the spot!

Corn & Basil Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Corn and Basil salad is the perfect side dish for a your next barbecue

Course: Side Dish
Cuisine: American
Servings: 5
Ingredients
  • 5 ears of corn shucked clean
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup julienned fresh basil leaves
  • 1 cup halved grape tomatoes (optional)
Instructions
  1. 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.
  2. Mix together in small bowl vinegar, olive oil, salt, and pepper.
  3. Gently combine kernels (and tomatoes, if using) with the vinaigrette.

  4. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Basil Pesto in Jars

Sometimes you just can’t keep up with Basil’s speedy growth habits and you have to keep harvesting it it will go to seed before you know it. So what is one to do with all the summer’s sweet basil? The answer is Pesto!

At the end of each growing season I actually feel a loss when the Basil decides it has had enough producing and cashes it in for the year! But during the summer months we get to enjoy its prolific leaves in abundance. However, you need to keep an eye on your basil and keep it from going to seed. Once that happens, the leaves become bitter and are no longer good to use in recipes.The best part about making homemade Pesto is that it makes a lot and it freezes remarkably well, giving you the opportunity to enjoy its herbaceous flavor for months to come. I make sure to grow plenty of fresh genovese style basil so that I can make enough pesto to last through the winter.There are many, many pesto recipes out there which I originally found quite interesting because pesto only requires a handful of ingredients- how many variations could there be? Well, over time, I have learned that pesto is personal! You can take the exact same ingredients as someone else and the result can be astonishingly different. The freshness, the kind of basil, the quality, and the quantities all come together and produce a similar, yet notably different result. You have to make it yours, and make it just the way you like it.

I have tried many recipes over time and I continually come back to Ina Garten’s pesto recipe as my base, and then I tweak it to my taste.  I usually use less oil than the Contessa calls for, and occasionally I substitute the pignoli nuts for walnuts. The most important thing is to taste for seasoning and be sure to use the best quality ingredients that you can.

  • When tasting, keep in mind that your flavors will marry after sitting together after being blended, and that parmesan cheese is naturally salty so keep that in mind when adjusting your seasonings.
  • After transferring the pesto to your storage containers of choice, top with a thin layer of olive oil, cover and store until ready to use. This will keep it from spoiling and keep the color bright green.

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All salt is not created equal. The type of salt you cook with will absolutely impact your finished meal. If a recipe calls for 1 tbs kosher salt, which is what “better quality” recipes would assume you would be cooking with, and you use 1 tbs iodine salt then your final dish is likely to be way much more salty than the recipe intended. I only cook with Mortons Course Kosher Salt. Ever. That is why I can recommend it with confidence. Whatever you choose to cook with, be mindful and remember you can always put the salt in, but you can’t take the salt out! Buy Now

Basil Pesto
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Use pesto as a sandwich spread, on pasta or toss with vegetables. Pesto has endless uses, freezes well in small portions and makes a great gift. 

Cuisine: Italian
Ingredients
  • .5 cup pignoli or walnuts (It's very important to make sure to use fresh nuts)
  • 2-3 tbsp chopped fresh garlic (Amount depends on intensity of the garlic & your taste preference)
  • 5 cups fresh basil leaves, packed down lightly
  • 1 tsp kosher salt
  • 3/4 tsp fresh ground pepper
  • 1.5 cups extra virgin olive oil
  • 1 cup good quality, fresh grated parmesan cheese
Instructions
  1. Add the nuts and garlic into a food processor using the blade attachment. Process fro about 15 seconds.

  2. Add the basil, salt and pepper. 

  3. With the processor running, slowly pour in the olive oil through the feed tube and blend until the pesto is pureed well. 

  4. Add the parmesan and puree for about one minute.

  5. Use immediately or portion into air tight containers filling almost to the top. Add a thin layer of olive oil to the top to seal out any extra air and then secure with lid and freeze.