Corn Tassel at Sunrise
Corn Tassel at Sunrise
Photographic Print

O'Keefe, Timothy
Buy at






Fast & Free Delivery 120x90  

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Salad Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Three Corn Salads!




“Sex is good, but not as good as fresh sweet corn..”
~ Garrison Keillor

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]








  A Field of Mature Cornstalks Ready for Harvest 
A Field of Mature Cornstalks
Ready for Harvest
Photographic Print

Buy at










Produce at an Outdoor Market, Helsinki, Finland
Produce at an Outdoor Market...
Photographic Print

Ross, Nancy &...
Buy at










Academia Barilla 100% Italian Unfiltered Extra-Virgin Olive Oil


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Corn Rows
Corn Rows
Art Print

Smith, Gary...
Buy at


La Belle Cuisine


Corn and Tomato Salad

New York Times Archives

Yield: 3-5 servings.

2 tablespoons olive oil
Kernels from 3 ears of corn
4 ripe tomatoes
1/2 cup diced red onion
1/4 cup diced black olives
1/4 cup diced red pepper
1 teaspoon chopped thyme
2 cloves garlic, sliced thinly
salt and pepper to taste
1/4 cup finely grated parmesan cheese
Olive oil

1. Heat 2 tablespoons of olive oil in a sauté pan, add the corn kernels
and cook gently over medium heat until the corn begins to color. Stir occasionally.
2. Meanwhile, remove the caps of each tomato with a knife. Scoop out
all the flesh and seeds and set aside. Salt the tomato halves and place
upside down on a plate to extract some of the moisture.
3. Remove as much of the solids as possible from the reserved tomato
pulp, discard the seeds and liquid.
4. When the corn is browned slightly, add the onion and stir, then add
the olives, peppers, thyme, tomatoes and sliced garlic. Stir and cook.
Add salt and pepper to taste. Stir and cook for about two minutes.
Place in a mixing bowl.
5. Add half of the Parmesan and toss.
6. Place the tomato halves in an oiled baking dish and stuff them until
they are full to overflowing. Sprinkle with remaining Parmesan. Place
the pan in a 350 degree [F] oven. Place the caps in another oiled pan, sprinkle and put them in the oven. Bake for 40 minutes.
7. Cover each tomato with its cap and place it on a serving plate. Scoop
out any of the vegetable mixture that fell into the pan, along with any
juices and sprinkle on the plate as a garnish. Serve hot as a side dish,
or cold as a luncheon salad.


Corn Cob Salad
Rocco DiSpirito

Good Morning America August 2001

Serves 4

2 1/2 pounds heirloom tomatoes of different sizes and
colors, such as Cherokee Purple, Brandywine, Sun Gold,
German Stripe, and Yellow Pear
6 ears fresh corn, shucked and cut into 1 1/2-inch pieces
2 red onions, peeled, halved and cut into 1-inch chunks
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1 teaspoon sugar
1 bunch basil, leaves removed
Salt and freshly ground pepper to taste

1. Cut the tomatoes into chunky pieces and place in a large bowl. Cut
cherry tomatoes in half. For larger tomatoes, cut in half, slice out the
core, and then cut into chunky pieces.
2. Add the corn and the onions to the tomatoes and toss to combine.
3. In a small bowl, whisk together the vinegar, olive oil and sugar. Pour
this vinaigrette over the corn salad and stir to coat. Add the basil and
season well with salt and pepper.
Let the salad sit at least 30 minutes to let the flavors develop before
serving. To serve, stir well to coat ingredients with vinaigrette. Garnish
with fresh basil if desired.


Corn and Red Pepper Salad
Tom Fitzmorris

“Remember Mexicorn? (It may still be around, come to think of it.) It was
Green Giant's canned corn with some little green and red peppers, completely devoid of hotness. That was on my mind when I had this terrific salad in
California a couple of weeks ago. It was so good that I've been on a fresh
corn kick ever since. Here is my version of a great cool corn salad, inspired
by the one I had on the lawn of Meadowood in the Napa wine country.”

Serves eight to twelve

3 red bell peppers
4 large ears fresh corn
1/2 cup finely sliced green onions,
tender parts only
1 bunch watercress well washed and picked
1/4 cup very thinly sliced red onion
2 cloves fresh garlic, chopped very fine
1/4 cup extra-virgin olive oil
1/4 teaspoon Tabasco jalapeno pepper sauce
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
1/2 teaspoons salt
1/2 teaspoons black pepper

 Shop for the TABASCO(R) family of flavors-Original Red Sauce, Green Sauce, Garlic Sauce and Habanero Sauce.

1. Roast the red peppers under the broiler until the skins are dark brown. Turn them frequently to brown the surface all around. Remove the
peppers to an airtight plastic container and let them sit in their own
steam for three or four minutes.
2. As soon as the peppers cool enough to handle, pull the stem out. This
will usually also remove the seeds and most of the membrane from the inside. Then peel the brown skin off. Do all this over a bowl to collect
the juices.
3. Slice the peppers into strips and toss with the collected juice in a large bowl.
4. Bring a large pot of water to a rolling boil. Shuck the corn and put it
into the boiling water. When the water returns to a boil, turn the heat
off and let the corn steep in the water for five minutes more.
5. When cool enough to handle, cut to corn off the cob with a sharp
knife. Add to the bowl with the roasted peppers.
6. Whisk the garlic, vinegars, Tabasco, and salt to make a vinaigrette.
Pour it over the corn and pepper salad.
7. Cover and refrigerate long enough to cool. Add the watercress
leaves, green and red onions, and toss.

Featured Archive Recipes:
Corn, Avocado, Jicama and Radish Salad
White Corn, Cherry Tomato and Yellow Pepper Salad
The Union Square Cafe's Sourdough Panzanella


Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Summer Holiday Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: April 24, 2010.