This baked corn recipe is a fresh and easy way to highlight summer’s most iconic vegetable. We add a little butter shallot and fresh basil to bring out the sweet corn flavor straight from the cob. To remove the kernels without the mess stand the corn upright in a medium bowl and use a paring knife to slice the kernels off the cob starting from the top and working down. Voilà! You’ve got a bowl of neatly-caught kernels ready to cook.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Network | 2020-07-03 14:00:07 |  236,597 Views |
Barefoot Contessa's Fresh Corn Salad Recipe | Barefoot Contessa | Food Network
Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham Alabama. She creates and refines recipes for brands such as Southern Living Real Simple Food & Wine People and EatingWell.
Amanda Stanfield is an assistant at Test Kitchen at Dotdash Meredith Food Studios. She earned her bachelor’s degree in journalism and strategic communications from Hampton University. After graduating Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit. In 2018 she transitioned into the food industry and began training in high-end restaurants in Atlanta. She later earned her culinary degree from Johnson & Wales University and has worked in kitchens ranging from boutique restaurants to conference hotels. As a true foodie Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthily. When she’s not cooking up delicious recipes you can find her lounging around the pool or watching a good sci-fi flick.
Emily Lachtrupp is a Registered Dietitian with experience in nutritional counseling recipe analysis and meal planning. She has worked with clients struggling with diabetes weight loss digestive issues and more. In her free time you can find her enjoying all that Vermont has to offer with her family and her dog Winston.
