TBH a summery vegetable soup like you said??? soups are so easy for weeknights because they can last a few days for dinners and lunches- but all I have are winter ones !
At this point, you could tell me to boil a pair of rubber boots and sprinkle some dill on top and I'd be like: can't wait to make this delicious dinner
My honest process for the vast majority of stocks I've made: 1) boil the thing 2) stick labeled stock in fridge 3) find labeled stock one year later 4) throw away stock.
One of my favorite videos of yours was your Passover dinner with friends. I would LOVE to watch a prep for a dinner party in your new place! Thanks for your videos and newsletters! I have both cookbooks and LOVE them!
The editing is SO good on these videos - you guys are hilarious! 😂 I love how herby Alison makes all her food - everything always ends up looking rustic but chic.
Little tip if you don't have a grill, you don't want to use the oven and you have a gas - operating kitchen, you can put the corn directly on the stove and use the flames to char it. That's how my grandma used to do it and it was so fast and tasted amazing!
@@tpn1110 you ought to just try it once on your cooktop...obviously it won’t be the same as cooking it on a grill/gas stove, but don’t let it stop you from experimenting! I have an old AGA range and I roast veggies directly on the plates! 🤷🏻♀️
Alison! Can you do a kitchen supplies video - and go through your bowls, scraper.. you know, supplies! I'd love to procure more for my kitchen and tips would be so helpful ✨
Thank you Alison! Thank you for being yourself. It’s so refreshing. And I really enjoy hearing your life stories. And I’m with you on the corn nut front. What a creative use for them.
Thank you Alison, this looks amazing. Thanks to you I've bought my first tins of anchovies. You're making me go outside of my comfort zone & it's a good thing.
It is freaking cold in Sao Paulo today (for our standards, of course - no snow), yet you make me crave salad, Alison. Looks delicious like everything you do.
Yum yum yum!!! I love it every time there's a notification that there's a new video! Thank you for helping me be a better and more adventurous cook! I have both of your books and am learning so much!
Good on ya for having a grill now and a little patio out back, wait untill coolish east coast evenings you will live out there. Great recipe, after all the extra steps it looks filling & savory & tasty
Just made it! Very good with Alison’s summer citrus chicken! Approved by the family, 3yo and 2yo. Frozen corn works just let it char in the pan on the stove.
Two tips for cutting corn: 1. Slice off the tip so you have a flat surface to rest against the cutting board. 2. Invert an angel food cake pan. Insert the tip of the corn cob and slice off the kernels. Most will fall into the pan.
my required formula for every Home Movie going forward: 1) Give an inanimate object lifelike features aka Dill-Bert 2) A short anecdotal story from Alisons past 3) A Cold Hard Truth moment 4) a lesson 5) oh ya…and a recipe…LOL.
I made a version tonight with what was available and what hubby can eat (no pepperoncinis for his tummy!) and it was delicious! OMG! The roasted corn (no grill), roasted scallions (OMG--who knew?) and lime, what a magical combination! No problem slicing it with a knife on the cutting board. Thank you!
Alison , my housemate came back from a few months abroad the other day and as a welcome home dinner we made , from dining in: the clam chorizo pasta (w home made spaghetti) and the chargrilled eggplant with ricotta. It was a lovely celebratory dinner :)
Alison this is a bomb salad…i used red jalapeños that i pickled and had some smoked gouda shredded… gouda was a a lovely compliment to the smokey corn… i woulda used feta had i had some! Thankyou for elevating our palettes! 🌶🧄🌽😘
This is one of those recipes where you see the ingredients and you’re like, “Whaaa?” and then you make it and you’re all, “Ohhhh!” This is going to be my go-to salad for get-togethers. At first I didn’t know what this was trying to be but I went for it because Alison and it is delicious.
Gosh that pepper grinder makes such a satisfying sound. Where can I find one? Feels like I need it to complete this fabulous pepper-on-pepper(oncini)-on-corn-on-corn(nut) salad experience.
It's called SHUCKING (yes, that's SH at the start), not husking corn (says the Midwesterner to the Cali New Yorker!!). The husk is the noun...love the grill assembly challenge btw. Recipe is awesome!
But later at 4:12, she actually said "I'm like assumin...SHUCKING corn".So I assume the earlier said "husking corn" is just her slip of tongue?Idk. *Can any Californian or New Yorker confirm that?*
I live in London, UK, and I have plenty of places I could buy an adequate mixing bowl. I already HAVE some pretty adequate bowls. But I cannot stop thinking that my life will be better once I have that yellow bowl.
So I've recently discovered the technique of placing the cob HORIZONTAL on the cutting board rather than vertical when cutting the kernels off, and it's been a game-changer for me. Not nearly as many run-away kernels! Curious if you've tried this, Alison...so many ways to de-kernel a cob so little time. Can't wait to make this salad! The corn nut addition is simply genius.
I made this for a BBQ and it was a big hit. The next time I make it I’ll wait until the last minute to add the corn nuts. Other wise they loose their crunch and get a bit gummy. A little bit of gumminess didn’t stop folks from raving about it!
Corn nuts, like wasabi peas, are great in a lettuce salad. Or ground up and tossed into cornbread stuffing before it bakes. That corn salad looks terrific.
Your corn salad looks so tasty! I would use the corn stock for a shrimp or crawfish bisque. If you still have it when it gets cooler, it would be great in a Spanish style beef vegetable soup. 💜💜💜
Hi Alison love home movies! I usually roast my corn in husk in the oven and if I want color I broil at the end after removing the husk. It looks really good I usually add black beans to my corn salad and my dressing is avocado yogurt lime juice and taco seasoning (homemade seasoning) yum enjoy
I think you should do a Burmese pickled or fermented tea leaf salad. You and your audience would love it. I travelled through Myanmar a couple of years ago and ate a lot of different ones but they were all fantastic. The world really needs to discover them!
The problem with the bundt pan method is then you have to wash the bundt pan. I find if you start with a wider shallower bowl, it'll catch almost all the kernels. It's harder in a steeper bowl like Alison is using because kernels can easily spring further than the perimeter (the bundt has a similar problem, especially since the cob is positioned higher). Also the closer you get to the bottom of the bowl, the tighter the space is for your knife. Wide bowl solves that problem, too.
I've never been a big salad person, but your salad videos have converted me. The celery, cucumber, parsley, lemon juice, and salt?? WTF knew something so simple could be so fucking good?
Food 52 put out a Summer Corn Risotto with Sweet Corn Broth that’s very tasty. Would love to see your twist on it. Identify with your take on cooking, enjoy your channel immensely.
What, no anchovies???? ;-)) This looks wonderful, merci! :) PS: I love corn in the Autumn! Now I am fantasizing about me in October in a wool sweater and roasting corn, red bell pepper, zucchini, red onion and garlic all charred and grilled on the BBQ, thrown in with some white beans and olive oil to make a grilled succotash, omg, can you imagine?!?! :-))))
eating this right now! i used rice vinegar since i didnt have any citrus and it worked perfectly :) i live alone and seriously appreicate recipes that are easy to scale down.
Omg. I made corn salad the other week for lunch, and now Alison posted a video with a recipe for corn salad... It's like we're on the same ~corn wavelength~ 😲😂 Love your videos, Alison!
I use corn stock in my corn chowder in the fall/winter. Btw, I Love You! Look forward to your videos, they make me laugh, and your personality is perfect!
it looks absolutely delish! adding yet another vid to my list. love how you said there's 1M ways to do things in the kitchen. i'd never seen the corn & bowl combo...go figure
I ate a lot of corn nuts in my childhood. In Barcelona we call them "kikos" (keekos), there are just two flavors: natural and bbq, and the brand has the funniest name ever: CHURRUCA. You are welcome. Also I just realized: the YITM ring is gone!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Thank you for watching! Let me know if you have any suggestions for corn stock! Lol
Corn Chowder 🌽
TBH a summery vegetable soup like you said??? soups are so easy for weeknights because they can last a few days for dinners and lunches- but all I have are winter ones !
Corn/seafood chowder…I bet it would be good to cook a grain in as well. Corny risotto or grits/polenta with seafood on top (shrimp and grits etc) noms
Maybe like a miso corn broth for rameny things?
I wonder how it would work for poaching fish.
At this point, you could tell me to boil a pair of rubber boots and sprinkle some dill on top and I'd be like: can't wait to make this delicious dinner
Lol I appreciate the trust
omg, so true!
Yeah, do something with beets.
My honest process for the vast majority of stocks I've made: 1) boil the thing 2) stick labeled stock in fridge 3) find labeled stock one year later 4) throw away stock.
Ditto
I do that too. Would you be interested in some Parmesan rind broth?
yup...
yup!
Same lol
Love all of this seasonal content! Most people don’t even understand the concept of seasonality and the importance it has on food sustainability.
I love cooking a summer risotto in corn broth. With parmesan.
Or how about using it as the liquid in cornbread/muffins with green onions & parmesan in the batter ?
@@cornellyajoss4984 yum!
I just did this last night 🤣
now we're talkin'
One of my favorite videos of yours was your Passover dinner with friends. I would LOVE to watch a prep for a dinner party in your new place! Thanks for your videos and newsletters! I have both cookbooks and LOVE them!
I loooved the Passover dinner video!
Just made shallot pasta Sunday. Citrus chicken on Friday. You're making me a better cook one newsletter at a time ❤
The editing is SO good on these videos - you guys are hilarious! 😂 I love how herby Alison makes all her food - everything always ends up looking rustic but chic.
those are the most beautiful and healthy green onions i've ever seen
Willow Wisp Farm!!
Little tip if you don't have a grill, you don't want to use the oven and you have a gas - operating kitchen, you can put the corn directly on the stove and use the flames to char it. That's how my grandma used to do it and it was so fast and tasted amazing!
Dying to have a gas stove. Most new apartments nowadays come only with electric stoves and it sucks.
You can do this on coils, too. It’s also the best way to heat store-bought tortillas 😬
@@tpn1110 I feel you. it is a lot safer and probably better in terms of energy consumption but it's just not the same :(
@@carramaus I have the ceramic flat cooktops unfortunately. I’m considering buying a portable stove and cook illegally on the balcony haha.
@@tpn1110 you ought to just try it once on your cooktop...obviously it won’t be the same as cooking it on a grill/gas stove, but don’t let it stop you from experimenting! I have an old AGA range and I roast veggies directly on the plates! 🤷🏻♀️
Alison! Can you do a kitchen supplies video - and go through your bowls, scraper.. you know, supplies! I'd love to procure more for my kitchen and tips would be so helpful ✨
I adore your honesty and real ness in cooking your way. Your recipes look awesome and delicious. Your comedic personality deserves a network show.
I miss your ring🙄. I look forward to seeing it each week.
Whoever edits these deserves a raise 😂 The detail that goes into these jokes
yay!! more vegetarian dishes please! thank you!!
I second this.
I third this!
Thank you Alison! Thank you for being yourself. It’s so refreshing. And I really enjoy hearing your life stories. And I’m with you on the corn nut front. What a creative use for them.
Every recipe of yours I’ve tried so far has been a keeper. Thanks so much for your creativity!
I’m so glad thank you!!
Same here! :)
Agree wholeheartedly! Thank you, Alison.
Alison, can we get a tour of the rest of your apartment? 😍
Thank you Alison, this looks amazing. Thanks to you I've bought my first tins of anchovies. You're making me go outside of my comfort zone & it's a good thing.
So many orange tones with Alison. Such an underrated color! Love seeing it.
I’ve been saving Parmesan rinds for a while to make a corn soup during peak season. Id love a corn chowder recipe!
I love this cooking show. 👩🏻🍳
COLD HARD TRUTH! Today, and in fact everyday, you are my hero!
It is freaking cold in Sao Paulo today (for our standards, of course - no snow), yet you make me crave salad, Alison. Looks delicious like everything you do.
I use corn stock to make fresh corn soup with lots of fresh tarragon. So yummy. Thanks for the great home movies.
13:52 post production editing has been out of this world lately 😂
This is how i want all of my youtube to be.
Authentic but well produced, with fun people that know stuff about stuff i want to know about.
Yum yum yum!!! I love it every time there's a notification that there's a new video! Thank you for helping me be a better and more adventurous cook! I have both of your books and am learning so much!
Good on ya for having a grill now and a little patio out back, wait untill coolish east coast evenings you will live out there. Great recipe, after all the extra steps it looks filling & savory & tasty
Just made it! Very good with Alison’s summer citrus chicken! Approved by the family, 3yo and 2yo. Frozen corn works just let it char in the pan on the stove.
Two tips for cutting corn: 1. Slice off the tip so you have a flat surface to rest against the cutting board.
2. Invert an angel food cake pan. Insert the tip of the corn cob and slice off the kernels. Most will fall into the pan.
Corn stock is great when making risotto.
Made your three summer salads for our wedding anniversary last week. Husband so thankful I found you. And me, so thanks!
my required formula for every Home Movie going forward:
1) Give an inanimate object lifelike features aka Dill-Bert
2) A short anecdotal story from Alisons past
3) A Cold Hard Truth moment
4) a lesson
5) oh ya…and a recipe…LOL.
Love the googly eyes
Super 🤩
The best Salad ever 👌👍🏻👍🏻👍🏻👍🏻👍🏻
Thank you so much for the recipe 🙏🌹
You and your videos/recipes helped us get through the pandemic. Please keep sharing bc I don't think we're done yet...
You can broil corn carefully. You being outside is even more fun. Love this.
I made a version tonight with what was available and what hubby can eat (no pepperoncinis for his tummy!) and it was delicious! OMG! The roasted corn (no grill), roasted scallions (OMG--who knew?) and lime, what a magical combination! No problem slicing it with a knife on the cutting board. Thank you!
This looks incredible and is one hundred percent getting made this weekend🌽🌽🌽
Going to have a pool day with my mom this weekend. This is going to be the salad we reunite over!
Alison , my housemate came back from a few months abroad the other day and as a welcome home dinner we made , from dining in: the clam chorizo pasta (w home made spaghetti) and the chargrilled eggplant with ricotta. It was a lovely celebratory dinner :)
Alison this is a bomb salad…i used red jalapeños that i pickled and had some smoked gouda shredded… gouda was a a lovely compliment to the smokey corn… i woulda used feta had i had some! Thankyou for elevating our palettes! 🌶🧄🌽😘
While I love the summer goodness of fresh sweet corn, I’m here for the dang corn nuts. And I’ve said this before, I adore you, Alison. ❤️
Where is that beautiful mixing bowl from?
I made this tonight and it was such a hit with skewered shrimp. Thank you again,
This is one of those recipes where you see the ingredients and you’re like, “Whaaa?” and then you make it and you’re all, “Ohhhh!” This is going to be my go-to salad for get-togethers. At first I didn’t know what this was trying to be but I went for it because Alison and it is delicious.
that moment when you get an alison roman vid update while you are eating one of her recipes(quick lamb ragu thank you very much)
Just finished eating THE summer pasta salad here :D
@@thebloodandflower that summer pasta salad was my favorite thing i’ve made and eaten this summer. i never wanted the bowl to be empty.
@@triciaroyal8367 right? I thought it was 'good' when it was first made, but a few hours later after a spell in the fridge it was mind-blowing!
I like how she tastes the salad and puts the spoon back in the bowl. I totally love her genuineness! ❤️
Gosh that pepper grinder makes such a satisfying sound. Where can I find one? Feels like I need it to complete this fabulous pepper-on-pepper(oncini)-on-corn-on-corn(nut) salad experience.
It’s called THE UNICORN and it’s perfect
I bought the Magnum Unicorn pepper grinder because of Alison. Love it!
Came here to ask the same question!
@@alisoneroman 100%.
Great Home Video, I definitely will go out tomorrow buy some fresh corn on the cob and make that salad.
Thank you for sharing this recipe! Using corn nuts... This is Genius. We really loved it! Thanks again!
❤️❤️
It's called SHUCKING (yes, that's SH at the start), not husking corn (says the Midwesterner to the Cali New Yorker!!). The husk is the noun...love the grill assembly challenge btw. Recipe is awesome!
lol whoops
But later at 4:12, she actually said "I'm like assumin...SHUCKING corn".So I assume the earlier said "husking corn" is just her slip of tongue?Idk. *Can any Californian or New Yorker confirm that?*
I live in London, UK, and I have plenty of places I could buy an adequate mixing bowl. I already HAVE some pretty adequate bowls. But I cannot stop thinking that my life will be better once I have that yellow bowl.
So I've recently discovered the technique of placing the cob HORIZONTAL on the cutting board rather than vertical when cutting the kernels off, and it's been a game-changer for me. Not nearly as many run-away kernels! Curious if you've tried this, Alison...so many ways to de-kernel a cob so little time. Can't wait to make this salad! The corn nut addition is simply genius.
Came here to say this! I’ve been doing this for a few years and am baffled now by why anyone tries to awkwardly cut it vertically! Lol
I made this for a BBQ and it was a big hit. The next time I make it I’ll wait until the last minute to add the corn nuts. Other wise they loose their crunch and get a bit gummy. A little bit of gumminess didn’t stop folks from raving about it!
Corn nuts, like wasabi peas, are great in a lettuce salad. Or ground up and tossed into cornbread stuffing before it bakes. That corn salad looks terrific.
Your corn salad looks so tasty! I would use the corn stock for a shrimp or crawfish bisque. If you still have it when it gets cooler, it would be great in a Spanish style beef vegetable soup. 💜💜💜
Hi Alison love home movies! I usually roast my corn in husk in the oven and if I want color I broil at the end after removing the husk. It looks really good I usually add black beans to my corn salad and my dressing is avocado yogurt lime juice and taco seasoning (homemade seasoning) yum enjoy
I think you should do a Burmese pickled or fermented tea leaf salad. You and your audience would love it. I travelled through Myanmar a couple of years ago and ate a lot of different ones but they were all fantastic. The world really needs to discover them!
Is that a vintage crocheted vest? Love it. And the plants look good!
I JUST used all of my corn, from the farmer's market, to make a summer corn soup. I wish I would've waited 2 days!!!!!
if you have a bunt pan, you can easily remove the corn kernels!!
You just changed my life.
YASSSSSS
Yes, this is the hack I use!!
The problem with the bundt pan method is then you have to wash the bundt pan. I find if you start with a wider shallower bowl, it'll catch almost all the kernels. It's harder in a steeper bowl like Alison is using because kernels can easily spring further than the perimeter (the bundt has a similar problem, especially since the cob is positioned higher). Also the closer you get to the bottom of the bowl, the tighter the space is for your knife. Wide bowl solves that problem, too.
@@Hopcarr agree! Vollrath mixing bowls are nice and shallow and good for this task.
Your mixing bowls are darling. I need to know where to find a set. Anyone have suggestions?
as a Mexican I would never call esquites "salad" but... sure
and I also just started The Sopranos!
Ya killin me with all that double dipping!! Love your videos tho!
As always, thank you for sharing your genius with us!
luv luv cool ranch corn nuts! never thought about it in a corn salad but great idea Alison!
I've never been a big salad person, but your salad videos have converted me. The celery, cucumber, parsley, lemon juice, and salt?? WTF knew something so simple could be so fucking good?
Celery is criminally underused!!
Alison had a “What about Bob?” moment. “Is this corn hand shucked?”
Food 52 put out a Summer Corn Risotto with Sweet Corn Broth that’s very tasty. Would love to see your twist on it. Identify with your take on cooking, enjoy your channel immensely.
Thanks Allison! Always inspirational!
This made me so hungry. I need this salad in my life..
You can char veg in a cast iron pan.
Made this yesterday and it was SO GOOD
What, no anchovies???? ;-)) This looks wonderful, merci! :)
PS: I love corn in the Autumn! Now I am fantasizing about me in October in a wool sweater and roasting corn, red bell pepper, zucchini, red onion and garlic all charred and grilled on the BBQ, thrown in with some white beans and olive oil to make a grilled succotash, omg, can you imagine?!?! :-))))
eating this right now! i used rice vinegar since i didnt have any citrus and it worked perfectly :) i live alone and seriously appreicate recipes that are easy to scale down.
Omg. I made corn salad the other week for lunch, and now Alison posted a video with a recipe for corn salad... It's like we're on the same ~corn wavelength~ 😲😂 Love your videos, Alison!
Anyone got an idea where I can get those speckled big bowls?! I love them
Look for Texas Ware Bowl. I’ve seen them on Etsy.
Okay can you please come out with a line of melmac confetti mixing bowls? The world needs it. Thank you so much. Love you lots.
:)
Yes. Salt and spicy things!
Wow! So so good! This recipe was delicious!
Love your recipes! And your personality 👍missing that cool ring you wear 😎
I use corn stock in my corn chowder in the fall/winter. Btw, I Love You! Look forward to your videos, they make me laugh, and your personality is perfect!
can’t wait to make this! good choice in grills!
My weekend plans!
Going to buy corn!! 👟👟 Thank you for this salad recipe. I want some now!
Fantastic, making it this weekend, thanks again for a great video.
Hello! Just wondering what olive oil are you using from California olive ranch. Thank you! Learned so much from you ❤️
I need to know where you got that speckled mixing / salad bowl from!
Cojita cheese and corn are a good combo
Weber’s last forever by the way. It’s that genuine American craftsmanship! 👍
Whenever your associates aka David speak, it doesn't show up in the subtitles. Please add it to the subtitles it really helps 🙏
it looks absolutely delish! adding yet another vid to my list. love how you said there's 1M ways to do things in the kitchen. i'd never seen the corn & bowl combo...go figure
I ate a lot of corn nuts in my childhood. In Barcelona we call them "kikos" (keekos), there are just two flavors: natural and bbq, and the brand has the funniest name ever: CHURRUCA. You are welcome. Also I just realized: the YITM ring is gone!
Yum. I will come over! Looks amazing.
Love a ricotta/pea filled pasta moment with corn broth
Love your sweater top thing too.
Hi! I love those spotted/terrazzo bowls you always use. Do you remember where you got them or have seen any similar ones recently?
but my question is...do you have links to those speckled mixing bowls you always use????
I have always wondered about the scooper thinggy --where can one get that? is there a brand you prefer? Love everything you cook and do.