Chattanooga Times Free Press - Parade - - TABLE -

This sim­ple recipe from Food Net­work star Alex Guar­naschelli’s new cook­book, The Home Cook, fea­tures the fla­vors of caramel corn in a salad. It’s a de­li­cious sa­vorysweet bridge from sum­mer to fall. —Ali­son Ash­ton


Trim ker­nels from 10–12 ears shucked fresh corn (in a pinch you can use 3½–4 cups frozen corn). Heat a large skil­let over medium heat; add 4 Tbsp un­salted but­ter. Add corn ker­nels and 2 Tbsp dark brown sugar, stir­ring to coat. Add 2 tsp kosher salt and 2 tsp freshly ground black pep­per. Add ¼ cup wa­ter. Re­duce heat to low; cook 10–12 min­utes or un­til most of the liq­uid evap­o­rates, stir­ring oc­ca­sion­ally. Trans­fer to a serv­ing bowl; cool 5 min­utes. Stir in 1 cup tightly packed arugula, ¼ cup tightly packed basil leaves and juice of 2 lemons. Driz­zle with 2 Tbsp bal­samic vine­gar. Serves 4–6.

I wanted a corn salad that tasted like salted caramel. Just toss and serve—and watch it dis­ap­pear. —Alex Guar­naschelli, judge on Food Net­work’s Chopped

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