GMA Recipe: Corn Cob Salad

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Corn Cob Salad
From chef Rocco DiSpirito
Wednesday, August 1, 2001

Rocco DiSpirito was named Best New Chef in 1999 by Food & Wine magazine. Now you can be the judge. Try his five dishes to get taste of his culinary excellence for yourself.

Ingredients

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

Directions

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.

Serves 4

Recipes Copyright © Rocco DiSpirito, 2001

SEARCH FOR MORE RECIPES

Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes.

More Recipes from Rocco DiSpirito on Good Morning America

Peking Duck and Scallion Frittata