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
CANDIED CORN SALAD
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