Recipe courtesy of Ina Garten
Episode: All American
Total:
13 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
13 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Herb Potato Salad

Recipe courtesy of Ina Garten

Crunchy Avocado Salad

Recipe courtesy of Bobby Flay

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Corn Chowder

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking