the original plan for yesterday's barbecue: grilling and a little deck drinking
but it was just.too.hot.
so we stuck with the grilling then quickly retreated back into the comfort of central air. (sidenote: fanboy & i lived without central air for the whole of our ten years in new york city. looking back, we're not entirely sure how we survived that.) anyway, we didn't let the heat ruin our fun. we sipped lots of crisp rose and ice-cold beer (staying hydrated is important!) and ate plenty of grilled shrimp with dinosaur bbq mojito marinade, chicken with salamida's bbq chicken sauce, cheeky-style potato salad, katie's sweet corn salad. and let me just say that i've never really liked corn salads but this one is definitely an exception to the rule. it really was a perfect, summery dinner. thanks katie!
katie's sweet corn salad (amended from barefoot contessa)
but it was just.too.hot.
so we stuck with the grilling then quickly retreated back into the comfort of central air. (sidenote: fanboy & i lived without central air for the whole of our ten years in new york city. looking back, we're not entirely sure how we survived that.) anyway, we didn't let the heat ruin our fun. we sipped lots of crisp rose and ice-cold beer (staying hydrated is important!) and ate plenty of grilled shrimp with dinosaur bbq mojito marinade, chicken with salamida's bbq chicken sauce, cheeky-style potato salad, katie's sweet corn salad. and let me just say that i've never really liked corn salads but this one is definitely an exception to the rule. it really was a perfect, summery dinner. thanks katie!
katie's sweet corn salad (amended from barefoot contessa)
- 5 ears of white corn, shucked
- 1-3 small-diced shallots (depending on your taste)
- 2 tablespoons cider vinegar
- 2 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
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 shallots, vinegar, olive oil, salt, and pepper. just before serving, toss in the fresh basil. taste for seasonings and serve cold or at room temperature.
toss the kernels in a large bowl with the shallots, vinegar, olive oil, salt, and pepper. just before serving, toss in the fresh basil. taste for seasonings and serve cold or at room temperature.
