Food
Barefoot Contessa’s Fresh Corn Salad Recipe | Barefoot Contessa | Food Network
Looking for an easy summery side dish? Ina’s Fresh Corn Salad is super simple and has your name written all over it.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Corn Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 13 min
Prep: 10 min
Cook: 3 min
Yield: 4 to 6 servings
Ingredients
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
Directions
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 red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
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#InaGarten #BarefootContessa #FoodNetwork #FreshCornSalad
Barefoot Contessa’s Fresh Corn Salad Recipe | Barefoot Contessa | Food Network
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Which burger is the best in America? Food Network’s top chefs count down the nation’s most irresistible burgers, from Los Angeles to New York City and New Orleans. Did your favorite make the list?
#Top10 #FoodNetwork #Burgers
Watch more #Top10: https://www.foodnetwork.com/shows/food-networks-top-10
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For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs break down the most delectable and inspiring dishes that are truly worth the hype, the money and, perhaps, a road trip. The best chefs in the game reveal the results, delivering insight and intel that can’t be found anywhere else — along with a few saucy secrets and plenty of hot takes.
0:00 – Intro
0:03 – #5
2:00 – #4
3:44 – #3
6:12 – #2
9:06 – #1
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Ranking the Top 5 BEST BURGERS in America 🍔 Food Network
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Chefs battle it out in the Chopped kitchen with taco-themed baskets! From pork shoulder and beans to tequila and chocolate, theses chefs fight to stay off the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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The ULTIMATE Taco Challenges 🌮 Chopped | Food Network
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Guy Fieri visits Pawley’s Front Porch, a beloved South Carolina burger joint known for its towering burgers and loyal following of college students and locals alike. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Pawleys Front Porch: https://pawleysfrontporch.com
Follow them: https://www.facebook.com/PawleysFrontPorch
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South Carolina’s Hidden BURGER GEM 🔥🍔 Diners, Drive-Ins and Dives | Food Network
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These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides.
Watch this episode of #CookingWithChoi on Food Network’s channel!
Get the recipe 👇
Kimbap
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 8 kimbap (4 servings)
Ingredients
5 large eggs
Kosher salt
Vegetable oil, for the skillet
2 medium carrots, cut into julienne strips
One 5.3-ounce can Korean tuna or regular canned tuna in water, drained
2 tablespoons Japanese-style mayonnaise, such as Kewpie
4 cups cooked rice
2 tablespoons sesame oil, plus more for brushing
2 tablespoons toasted sesame seeds
8 full yaki nori sheets
4 slices American cheese
4 slices deli ham
1 English cucumber, cut into julienne strips
1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips
Directions
To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more.
Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.
Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.
Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.
To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.
To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.
Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.
Cook’s Note: For ease of rolling, use a sushi mat.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula
Directions
For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
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Molly’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network
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@DonnellLynch-qm6xl
December 21, 2023 at 5:15 pm
Been rolling a lot cigars have you?
@ladyspace6365
December 21, 2023 at 5:15 pm
We used to serve a similar corn salad when I did catering in the Hamptons. It was probably based off this recipe, if not the same. You can add halved cherry tomatoes to bulk it up or add color if you have them. I prefer to use red or white wine vinegar, personally, as I feel it is a bit more mild than cider. If using cider I would probably add a pinch of sugar to mellow its acidity.
@ahnaahna7278
December 21, 2023 at 5:15 pm
Of course….I love all of her specific methods…..for her recipes!! Neighbor gave us 40 ears…..so we have shucked and cut corn off to cook, make salad or freeze remainder. I throw the empty corn cobs into the woods nearby…..for the raccoons, possums and bugs to nibble on. I cannot compost this far south because the yellow jacket bees…..take over. So I give the raw uncooked foods……back to the land…..far away from our back yard. Am grateful to share back to…..Mother Earth!!!
Ahna. Atlanta. Ga. 😀
@jfcimo
December 21, 2023 at 5:15 pm
My family went wild over this. Absolutely delicious and fresh tasting for a summer cook out.
@benjaminnixon3672
December 21, 2023 at 5:15 pm
Xandra good morning beautiful love 💕 you think
@crispycrunchyrecipes
December 21, 2023 at 5:15 pm
Too easy to make. I will try to male. Thank You
@hestergreen2031
December 21, 2023 at 5:15 pm
Looks so good. Love to eat this
@jamiedosiak380
December 21, 2023 at 5:15 pm
I’m making this right now
@kareng3847
December 21, 2023 at 5:15 pm
So irritating how she leaves half the food on The cutting board
@lizherbst7393
December 21, 2023 at 5:15 pm
I made this with roasted corn- so much flavor!!
@laurennasca-davis7747
December 21, 2023 at 5:15 pm
Always bring to cookouts and gone in minutes! Also our fav side dish to bring to the beach
@RXM73
December 21, 2023 at 5:15 pm
I love the emphasis on "shawcking"
@layfood
December 21, 2023 at 5:15 pm
Please also try Asian style corn salad https://www.youtube.com/watch?v=oyPA4NfOvqE
@pamelamattingly3781
December 21, 2023 at 5:15 pm
I have been making g this fir tears but I also add fresh asparagus cut on diagonal on small bites. Thanks Ina and have watched you from beginning ND have many if your cook books. Stay blessed.
@mariarohmer2374
December 21, 2023 at 5:15 pm
I always trust Ina's recipes.👍🏽👍🏽
@allenknibbs
December 21, 2023 at 5:15 pm
Was that apple cider vinegar ?
@lythuyvlog4962
December 21, 2023 at 5:15 pm
de y ban nau mon bap nay rat ngon
@riddlegunnermanuel6503
December 21, 2023 at 5:15 pm
It's called esquite, corn salad mis huevos!!
@julienprevost5409
December 21, 2023 at 5:15 pm
I was waiting for her to say "i know you're thinking cilantro goes in this but i think cilantro tastes like soap"
@Kman.
December 21, 2023 at 5:15 pm
For as many cooks there are, there's probably 1/2 that many recipes for this, or any other actually.
Now, while the tomatoes on the counter wouldn't be the ideal type for this salad, tomatoes add a lot!
A few o/ingredients as well, but hey…it's all good.
@Tom_from_Midtown
December 21, 2023 at 5:15 pm
A SURPRISE FOR DESSERT?! (don't tell Jeffrey)
@JuleszzC
December 21, 2023 at 5:15 pm
Thank you! I've been looking for a simple corn salad recipe that didn't lose the corn flavor with too many ingredients and spices.
@ARIZJOE
December 21, 2023 at 5:15 pm
Prefer this to scalloped corn, which I find fulsomely rich. Given the sugar and oil in corn, I might go easy on the olive oil, and use a lotta vinegar. Fresh corn best, but you can eat this anytime. TJ's frozen corn has utility.
@Linda7647
December 21, 2023 at 5:15 pm
My favorite part of summer is shopping my local farmer's market and every year I can't wait for that fresh corn to come in. They have bi-color and they have white (Silver Queen). Both are delicious. I will definitely try this corn salad this summer.
@evancallow4356
December 21, 2023 at 5:15 pm
Do to shock your corn or shaarrk your corn
@millazoevillasenor1817
December 21, 2023 at 5:15 pm
Can you make pozole?
Real pozole
@jacklynerodriguez5260
December 21, 2023 at 5:15 pm
They had a surprise in their other kind of bowl for sure
@videotroll3973
December 21, 2023 at 5:15 pm
I love this lady!
@sharihannah9251
December 21, 2023 at 5:15 pm
Love her simple cooking and she doesn't use cilantro!!
@pinkcats6129
December 21, 2023 at 5:15 pm
❤ 🌽 corn salad corn casserole 🌽
@chasenip2
December 21, 2023 at 5:15 pm
I make mine with sliced cherry tomatoes, black beans in it, lime juice AND OF COURSE chopped avocado…then sprinkle with cilantro for presentation time.
@patricialynn4813
December 21, 2023 at 5:15 pm
Amazing Fresh Corn summer salad recipe by Barfoot Contessa Perfect side dish.
@helenboula3538
December 21, 2023 at 5:15 pm
That's exactly how I make my corn salad if I could live off of it and when I go to any kind of function will you bring the disc always I'm from the south Georgia I always bring fried cream corn and everybody what's my recipe I don't go by recipe Miguel says it's how I want then I paid attention and I have so many recipes and my children I said just watch and write it down then I don't care to and I will probably go to my grave with a lot of recipes and even my grandson's life so not interested so there you go it's all about eating out all the time with them so that's their deal not mine
@saniai5941
December 21, 2023 at 5:15 pm
I love ur recipes and it’s amazing how simple they are.
@klembetchfoodies8672
December 21, 2023 at 5:15 pm
I need to try this! It looks so yummy 😋
@tosar1283
December 21, 2023 at 5:15 pm
👍👍👍👏👏💐💐💐
@audreykuczka4081
December 21, 2023 at 5:15 pm
This corn salad really is great- I also add feta cheese too!
@marcelaperez1338
December 21, 2023 at 5:15 pm
Just made it! It was so delicious and I had all the ingredients at home. Thank you For the recipe 😍
@garcelle1645
December 21, 2023 at 5:15 pm
I can't eat corn. So hard on the body to break it down and digest. But, love seeing you and all your recipes you share.
@doreenmikoshi162
December 21, 2023 at 5:15 pm
Hi Ina,
Hope all is well through this Pandemic! Just wanted you to know,
I made your Fresh Corn Salad, and instead of the Basil I put 1 jalapeno , It was so
delicious, everyone couldn't stop eating it. What a great Recipe , Gave it to 5 frends and Relatives
They all Love it! And Just more thing I saw you Graduated at Stamford High School ,
same as me , my class was 1975, and my mom and 2 of my kids also. Take Care,
keep the Recipes coming we Love You and your Cooking! Doreen From Stamford ct
@barbaracarbone4658
December 21, 2023 at 5:15 pm
I love to see the section of corn still together in the salad. Looks delicious. Thanks for sharing.
@maryjoo7067
December 21, 2023 at 5:15 pm
I made this Salad with Rice Vinegar & it is so Good!!! I Love Your Cooking Ida!!
@Renee_nf094e
December 21, 2023 at 5:15 pm
Looks delicious. Is this like the corn at Chipotle?
@karenjohnston2844
December 21, 2023 at 5:15 pm
Not the place for it but jeez, will it never end from that moron. trump has totally invaded my YouTube space and has the most untrue, divisive political ads ever. Can't wait til November after he loses and realizes he can abscond with his unspent reelection dollars and flee the country.