Best 3 Ina Garten Corn Salad Recipes

Kick Off Your Summer Cookout with Ina Garten's Refreshing Corn Salad: A Symphony of Flavors

As the sun shines brightly and the air fills with the scent of grilled meats, it's time to gather your loved ones and celebrate the season's bounty with Ina Garten's Corn Salad. This vibrant salad, a staple at Garten's East Hampton gatherings, is a delightful fusion of sweet corn, crisp bell peppers, juicy tomatoes, and aromatic herbs. Tossed in a tangy vinaigrette dressing, this salad bursts with freshness and flavor, making it the perfect accompaniment to any summer feast.

Garten's culinary expertise shines through in this simple yet exquisite recipe. She emphasizes the importance of using the freshest, sweetest corn, which serves as the foundation of this dish. The combination of red and yellow bell peppers adds a delightful crunch and a pop of color, while the ripe tomatoes contribute a juicy sweetness. Fresh basil and chives bring a herbaceous brightness, complementing the natural flavors of the vegetables.

The vinaigrette dressing, a harmonious blend of olive oil, lemon juice, honey, Dijon mustard, salt, and pepper, ties all the ingredients together. Garten's attention to detail is evident in her suggestion to use a microplane to finely grate the lemon zest, ensuring a smooth and flavorful dressing.

This versatile salad can be enjoyed as a standalone dish or as a refreshing side to grilled meats, fish, or tofu. Its vibrant colors and zesty flavors will undoubtedly make it a hit at your next backyard barbecue or picnic.

Let's cook with our recipes!

CONFETTI CORN SALAD (INA GARTEN BACK TO BASICS)

Confetti Corn Salad (Ina Garten Back to Basics) image

Another great one from Ina Garten. This is from her Back to Basics cookbook from 2008. Perfect when you have tons of corn when it is in season and want a colorful and flavorful dish to accompany any meal really. Perfect at bbqs, cookouts, everyday dinners and get togethers. Enjoy! ChefDLH

Provided by ChefDLH

Categories Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
4 cups corn (Fresh kernels cut from 5 ears yellow or white corn)
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons minced fresh chives (or all 3) or 2 tablespoons minced fresh parsley leaves (or all 3)

Steps:

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

INA GARTEN'S FRESH CORN SALAD

Ina Garten's Fresh Corn Salad image

Number Of Ingredients 7

Ingredients

5 ears corn, shucked
1/2 cup red onion, diced
3 tablespoons red wine or cider vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup fresh basil

Steps:

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.

INA GARTEN CORN SALAD

Ina Garten Corn Salad image

Number Of Ingredients 1

Ingredients

1 g 5 ears of 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 freshly ground black pepper 1/2 cup julienned fresh basil leaves

Steps:

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.

Tips:

Choose fresh, sweet corn. This is the key to a great corn salad. Look for ears of corn with plump, tightly packed kernels. Avoid any ears that have brown or black spots.
Cook the corn properly. Overcooked corn will be tough and chewy. Undercooked corn will be starchy and bland. To cook corn perfectly, bring a large pot of salted water to a boil. Add the corn and cook for 3-4 minutes, or until the kernels are tender but still slightly crisp. Remove the corn from the pot and let it cool slightly.
Use a variety of ingredients. Corn salad is a great way to use up leftover vegetables. Try adding chopped tomatoes, cucumbers, bell peppers, onions, or zucchini. You can also add herbs, such as basil, cilantro, or parsley.
Dress the salad with a light vinaigrette. A simple vinaigrette made with olive oil, vinegar, salt, and pepper is all you need to dress corn salad. You can also add a touch of honey or Dijon mustard for extra flavor.
Serve the salad immediately. Corn salad is best when served fresh. The corn will start to lose its sweetness and flavor if you let it sit too long.

Conclusion:

Ina Garten's corn salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. With its sweet corn, crunchy vegetables, and tangy vinaigrette, this salad is sure to be a hit at your next party or barbecue.