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Jul 3, 2008 06:17 PM

Your favorite side dish using CORN

I just came from the farmers market with a boatload of gorgeous corn.

We're having a barbeque for the 4th, with brisket and baby back ribs on the menu. I was planning to make the Barefoot Contessa's corn salad w. basil and a light vinagrette, but I wanted to see what y'all do for a tasty corn salad. It's definitely going to be hot this weekend, so no recipes using the oven please. Also, if a recipe can be made in advance, that would be terrific!


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  1. Though I gotta say, I never get tired of fresh sweet corn on the cob, lightly steamed/boiled with a hint of butter and salt (sometimes simple is best!), I've also enjoyed a recipe on epicurious for "herb-tossed corn", which has you cut the kernels off deep enough that they stay in "slices", tossed with lemon juice and just some simple spices and herbs (salt, pepper, hint of cayenne, some cilantro or parsley). Slightly more elegant, but preserves the summertime simplicity.

    1. Agree that plain old corn on the cob is the best when the corn is good. We don't even use butter. My husband and kids (and I) can't get enough of it.

      1 Reply
      1. re: valerie

        I don't know if the corn salad I make is Barefoot Contessa's but it does have basil and it is delicious. Take the kernels off six ears of corn and cook in a little water until done - do not overcook. Cool the corn then add 1/4 cup chopped basil, 1/2 onion, minced, 1 cup grape tomatoes, halved, 1/4 cup olive oil and 2 TBS cider vinegar. Toss and season to taste with salt and pepper. It is very refreshing on a hot day and it pairs well with beef, chicken and fish.

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        1. Here's one I like a lot and guests seem to enjoy too. I simply replace the frozen corn with fresh cooked, cut from the cob. It's great as a tomato stuffer ...

          1. Slice raw kernels from cobs... sautee with finely minced jalapeno, minimum of canola oil, until corn carmelizes a bit...remove from heat, add chopped cilantro and juice from a fresh lime..serve.