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Farm Fresh: Fresh corn makes a fine summer salad

Thursday, August 16, 2001

By Marlene Parrish, Post-Gazette Staff Writer

For just about 25 years, Barefoot Contessa, a famous specialty food store, has been cooking and baking wonderful dishes for customers in the Hamptons on Long Island.

The owner is Ina Garten, and her food is as exuberant as she is. In her first book, "The Barefoot Contessa (Clarkson Potter)," she gives recipes for some of the most popular items on the menu. Because summer is high season ,when most of her customers are folks from the city, there's a reliance on fresh fruit and vegetable dishes. Here's an easy recipe for your family's dinner. (PG tested.)


5 ears corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup chiffonade fresh basil leaves (directions follow)

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. (Yes, you can use leftover, cooked and cooled corn.)

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. Makes about 4 or 5 servings.

To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."

If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com or bkline@post-gazette.com We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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