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.

As featured in Greenwich Lifestyle magazine- June 2020

Few men (and women!) can resist a good all beef burger! However, there is a big difference between a good burger and great burger. A great burger is well seasoned, juicy, and oozing with flavors that elevate the beef rather than disguising it. There is no argument that beef pairs very well with onions and red wine, which is exactly what this recipe uses to take this burger to a whole new level!

greenwich lifestyle mag cover

The secret ingredient to this blissful burger is an onion jam that is caramelized with a hearty red wine, red pepper chili flakes, fresh thyme, salt & pepper. The onions are cooked on low and quite slow, which creates an almost jam like consistency, perfect for spreading on a burger. These onions are savory, sweet, salty & spicy which is a winning combination on beef.

To make this burger, there are three steps. First, you must make the onions, which can be made up to three days in advance. Next, once the onions are ready, it’s time to cook and assemble the burger. The final step to this burger is to pair with a good bottle of red wine, kick back and enjoy!

Step 1: make the onion jam

Ingredients

  • 2 large red onions, sliced 1/4 inch
  • 3 tbsp extra virgin olive oil
  • 1 cup hearty red wine, such as cabernet.
  • 3 thyme sprigs
  • 1.5 tbsp brown sugar
  • 1/2 tsp red pepper chili flakes
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground black pepper

*The onion jam can be made up to 3 days in advance, or can be frozen for up to 3 months.

This recipe yields about 1 cup of onion jam.

Directions

Heat a heavy bottom dutch oven or a skillet pan over medium heat. Add the olive oil. Add the onions and stir to coat for about 3 minutes. Set the heat to low and stir occasionally for about 30-35 minutes. (Be sure to adjust the heat up or down as needed. The onions should not brown, they should slowly “melt.”)

Once the onions are soft and the white parts have become translucent, Add the red wine, salt, pepper, red chili flakes and sugar. Stir to combine. Raise heat to medium-high heat and bring the mixture to a boil. Gently boil for about 3-5 minutes until all the liquid has evaporated. Taste for seasoning. The onions should be tender, sweet & spicy.

Step 2: Make the burger

Ingredients

  • All beef burger patty(s)
  • Brioche buns
  • Aged cheddar cheese
  • Arugula
  • Dijon mustard
  • Kosher salt & fresh ground pepper
  • Onion jam

Directions

Season fresh beef burgers with kosher salt & fresh ground pepper on both sides. Grill to a medium rare temperature (or desired doneness). Melt a generous amount of aged, sharp cheddar cheese on top. Remove burgers from the grill to a sheet pan and tent with foil. Let the burgers rest for 3-5 minutes. (Don’t skip this step!) Meanwhile, heat the onion mixture & lightly grill burger buns.

To assemble, coat the bottom of buns with a tablespoon of dijon mustard. Top with a handful of arugula, then the burger with the melted cheese, then a generous portion of the caramelized onions. Serve with your favorite bottle of red wine!

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.