Fresh Summer Corn Salad

This recipe is courtesy of Ina Garten.

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.

Spicy Brussel Sprouts with Mint

Found this recipe in a 2010 Food & Wine Cookbook and my Mother-Daughter book club loved it at a quarterly pot luck dinner where we caught up on our families’ activities. Can’t believe we’ve been together for almost 15 years.
The recipe is from David Chang’s Manhattan restaurant Momofuku Ssam Bar.

INGREDIENTS
2 tablespoons vegetable oil
1/2 cup Rice Krispies or other puffed rice cereal
1/4 teaspoon togarashi (Asian spice sesame seed mix) or cayenne pepper (I used cayenne, but I’d use a little less next time)
Kosher salt
1/4 cup Asian fish sauce
2 tablespoons water
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 small garlic clove, minced
1 small red chile, minced
1/4 cup chopped cilantro (I omitted)
2 tablespoons chopped mint
4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise

HOW TO MAKE THIS RECIPE:
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and cayenne and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away. NOTE: We ate room temp, but hot I think would be even better.