Tag Archives: summer cooking

Basic Corn Salad

This is the time of the year when corn is at its sweetest and readily available all over. There are times I buy fresh corn but don’t feel like serving it on the cob, even though it is perfectly delicious this way. This corn salad is a suggestion for you as a side dish with very little ingredients and pretty much all corn. I like to serve as a side dish in the summer because it can be made ahead and served at room temperature.

Enjoy the rest of the summer and keep on Cooking with Candi.


5-6 ears of corn , schucked

1/2 cup small diced red onion

3 Tablespoons cider vinegar

3 Tablespoons good olive oil

1/4 Teaspoon Kosher Salt – you can always add more salt after you finish and taste for salt

1/4 Teaspoon Freshly Ground Black Pepper the same applies for the pepper as for the salt

app. 1/2 cup cut up fresh basil leaves–use as much or as little as you like –it adds wonderful flavor


In a large pot of boiling water, cook the corn for app. 3 minutes (just to let go of the starchiness) Drain and immerse in ice water to stop the cooking and set the color. When the corn cools down , cut the kernels off the cob , cutting close to the cob to get the whole kernel. I use a bundt pan to catch all the kernels.

Toss the corn 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.

How simple and easy is this?IMG_5739

BBQ Baked Beans

Perfect for a side dish for BBQ or indoor dining! I made these baked beans for a dinner party this summer and completely forgot to post the recipe . It’s not vegetarian friendly since I did use bacon and am afraid if you leave it out you would be leaving out an integral layer of flavor. These are sweet and delicious and you probably have most of the ingredients in your pantry. I love a well stocked pantry and always have canned beans, apple cider vinegar, ketchup, mustard, dark and light brown sugar and Worcestershire sauce. I used dark brown sugar but if you have light you can use. You’ll need thick-cut bacon and a medium yellow onion. I love when I use ingredients that I have in my house.

I saw this recipe on Valerie’s Home Cooking on The Food Network.



4 slices thick-cut bacon, roughly chopped

1 medium yellow onion, chopped

2 15 ounce cans Cannellini or Great Northern white beans

1/3 cup ketchup

1/3 cup dark brown sugar

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

1 teaspoon Worcestershire Sauce

Kosher Salt and Freshly ground black pepper


Preheat the oven to 350 degrees.

Put the bacon in a large cold skillet and cook over medium heat until the fat renders and the bacon is almost cooked to a crisp. About 10 minutes.

Add the onion and cook, stirring occasionally , until the onion is softened, another 10 minutes or so. Add 1 can of the beans with their liquid. Drain and rinse the second can of beans, then add them to the skillet.

Add the ketchup, mustard, brown sugar, vinegar, Worcestershire, 1/2 teaspoon salt and a few grinds of the pepper mill. You’ll taste for salt and pepper again at the end of cooking.

Bring to a low simmer, then transfer to a small baking dish. Bake uncovered until thick and bubbly, about an hour.Taste for salt and pepper.

I cooked in my small Le Creuset from start to finish and served in my pot right to the table. Either way is fine.

Serve Warm.