Bye Bye Big Apple
Live from the burbs in New Jersey – it’s the Sparaga/Braude family BBQ . With more than 100 sq ft of kitchen, Sherri and I tag teamed the “situation” under the supervision of Mom. Everyone pitched in, including Leebo who managed the BBQ and even Chip who did the groceries. Guests included the Boidmans in check with Lilly and the Kos from Atlanta.
The menu included: Hot Dogs, Hamburgers, Geneve’s Moroccan Chicken, Second Helpings Coleslaw, Barefoot Contessa’s Corn Salad and Sherri’s Berry Crumble. The Corn Salad was the top contender with five star reviews from all. Basil, our favorite herb, makes this salad very summery! The berry crumble always gets rave reviews and is always fun with vanilla bean ice cream.
Barefoot Contessa Fresh Corn Salad
5 cobs of Corn (substitution: 2 cans of corn)
½ cup Basil, cut into Ribbons
½ cup diced Red Onion
3 tbsp of Apple Cider Vinegar
3 tbsp Extra Virgin Olive Oil
½ tsp Sea Salt
½ tsp Ground Pepper
We kicked off the salad by tossing the corn on the grill for 10-15 minutes; each cob was wrapped in tinfoil and seasoned with salt, pepper and oil. It’s best to soak the corn in water for a few hours prior to the BBQ so that they don’t burn. If you’re looking to skip a step – you can cook the corn in boiling water on the stove top or use corn from the can. Once the corn is cool, shuck it into a large bowl and add all remaining ingredients. Serve salad cold or at room temperature.