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.
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! 🤷🏻♀️
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.
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 ✨
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.
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.
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.
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.
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?*
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.
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.
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.
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!
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?!?! :-))))
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?
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!
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
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 :)
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!
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!
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. 💜💜💜
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.
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 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!
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.
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.
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!
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.
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.
Sauerampfers-süß-Reis, Reis, Safran und Zucker- zusammen garen lassen und Portionieren im Kühlschrank abkühlen lassen, dann mit klein geschneiderte Pestiziden bestäuben...!!! Guten Appetit
I am addicted to Trader Joe’s Giant Inca Corn which, let’s be honest, is just adult corn nuts. I’m so making this tonight! (I say this every. single. Tuesday.)
Alison! Save that corn stock for when the nights get cooler, and make corn chowder! Use those Parmesan rinds and really good bacon. You can’t go wrong!
ok- so I had to scroll and scroll past suggestions of what to do with corn broth (including the one advising me to use it as conditioner for my hair) to try and find reviews about the actual recipe made in this video, and let me just tell anyone reading this - IT’S GOOD. if you like fresh, if you like tangy, if you like crunchy, and yes.. if you like corn, this is a must make. I took it to a friend’s house this past weekend for a grill out during football games, and it was a perfect complement to the heavier, grilled meat. also- this gave me a reason to buy a jar of pepperoncini peppers which I very nearly just consumed in one sitting on my couch. I used fresh corn on the cob that was already husked (ain’t nobody got time for that) and roasted salted pepitas as a sub for the corn nuts, and it was SO GOOD. I may actually try the corn nuts next time because yes, there will be a next time. as always, thank you alison for your original and amazing recipes. ♥️
Another cool trick to cooking corn when doing so in large batches is to put the corn with husks on, in the dishwasher. No suds of course. Works like a charm.:)
A risotto is usually pretty delicious with corn stock. Also, when it starts getting cooler, I tend to use corn stock to bump up the corn-flavor in a corn chowder (Im weak for garbage comfort food). It goes well in dishes that are otherwise super savory, or as a base for a braising liquid.
If you snap the corn in half it makes it a little easier to cut the kernels off - the broken end gives you a sturdier base to put on the cutting board and because it’s a shorter distance to fall the kernels don’t scatter all over the place when you cut them off.
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!
I love watching you cook, you inspire me. I enjoy this channel so much that even though I dislike corn - this looked great 👩🍳 Please don't come for me over hating corn, I have been wished death because it, still stings 😢 Love you, wish you all the best ❤️
I feel like a stalker noticing this but I can't help it 🙈🤣 In the new apartment there is only one picture above the stove. Which leads me to think you must have achieved the other goal. If so, I'm super proud for you. I love your channel..... One more thing, idk how, I thought I had seen all your videos but I never saw what was in the tiny cabinet at the other apartment. Lol hush.🤣 No I'm not weird.🤔 Lmao. Much love from South Georgia ✌️💜💜💜
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
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'
Love all of this seasonal content! Most people don’t even understand the concept of seasonality and the importance it has on food sustainability.
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! 🤷🏻♀️
Just made shallot pasta Sunday. Citrus chicken on Friday. You're making me a better cook one newsletter at a time ❤
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!
those are the most beautiful and healthy green onions i've ever seen
Willow Wisp Farm!!
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.
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!
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 miss your ring🙄. I look forward to seeing it each week.
Alison, can we get a tour of the rest of your apartment? 😍
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.
Love the googly eyes
I’ve been saving Parmesan rinds for a while to make a corn soup during peak season. Id love a corn chowder recipe!
13:52 post production editing has been out of this world lately 😂
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 love this cooking show. 👩🏻🍳
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.
COLD HARD TRUTH! Today, and in fact everyday, you are my hero!
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
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.
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.
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!
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?*
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.
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.
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.
Alison had a “What about Bob?” moment. “Is this corn hand shucked?”
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.
I use corn stock to make fresh corn soup with lots of fresh tarragon. So yummy. Thanks for the great home movies.
So many orange tones with Alison. Such an underrated color! Love seeing it.
Corn stock is great when making risotto.
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!
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?!?! :-))))
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!!
Made your three summer salads for our wedding anniversary last week. Husband so thankful I found you. And me, so thanks!
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!!!!!
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!
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
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 :)
I like how she tastes the salad and puts the spoon back in the bowl. I totally love her genuineness! ❤️
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!
as a Mexican I would never call esquites "salad" but... sure
and I also just started The Sopranos!
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. ❤️
This looks incredible and is one hundred percent getting made this weekend🌽🌽🌽
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!
“Little Alison Roman, eating corn nuts…” lol
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. 💜💜💜
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.
Alison Roman: *makes 3 summer salads*
~two weeks pass~
Alison Roman: THE PERFECT SUMMER CORN SALAD
Did you see the pasta salad? It’s salad season, what can I say
WE LOVE SALADS BROE
These salads are changing my life. Don’t stop now, it’s only July!
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
Going to have a pool day with my mom this weekend. This is going to be the salad we reunite over!
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!
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.
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.
You can broil corn carefully. You being outside is even more fun. Love this.
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.
:)
You and your videos/recipes helped us get through the pandemic. Please keep sharing bc I don't think we're done yet...
Yes. Salt and spicy things!
Ya killin me with all that double dipping!! Love your videos tho!
Weber’s last forever by the way. It’s that genuine American craftsmanship! 👍
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!
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.
I made this tonight and it was such a hit with skewered shrimp. Thank you again,
Tajin for garnishing the top
And queso cotija
FIN
Also a perfect recipe, TRUE 🌽🌽🌽
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%.
Sauerampfers-süß-Reis, Reis, Safran und Zucker- zusammen garen lassen und Portionieren im Kühlschrank abkühlen lassen, dann mit klein geschneiderte Pestiziden bestäuben...!!! Guten Appetit
I am addicted to Trader Joe’s Giant Inca Corn which, let’s be honest, is just adult corn nuts. I’m so making this tonight! (I say this every. single. Tuesday.)
I love those too
Alison! Save that corn stock for when the nights get cooler, and make corn chowder!
Use those Parmesan rinds and really good bacon. You can’t go wrong!
ok- so I had to scroll and scroll past suggestions of what to do with corn broth (including the one advising me to use it as conditioner for my hair) to try and find reviews about the actual recipe made in this video, and let me just tell anyone reading this - IT’S GOOD. if you like fresh, if you like tangy, if you like crunchy, and yes.. if you like corn, this is a must make. I took it to a friend’s house this past weekend for a grill out during football games, and it was a perfect complement to the heavier, grilled meat. also- this gave me a reason to buy a jar of pepperoncini peppers which I very nearly just consumed in one sitting on my couch. I used fresh corn on the cob that was already husked (ain’t nobody got time for that) and roasted salted pepitas as a sub for the corn nuts, and it was SO GOOD. I may actually try the corn nuts next time because yes, there will be a next time. as always, thank you alison for your original and amazing recipes. ♥️
You can char veg in a cast iron pan.
Another cool trick to cooking corn when doing so in large batches is to put the corn with husks on, in the dishwasher. No suds of course. Works like a charm.:)
Great Home Video, I definitely will go out tomorrow buy some fresh corn on the cob and make that salad.
A risotto is usually pretty delicious with corn stock. Also, when it starts getting cooler, I tend to use corn stock to bump up the corn-flavor in a corn chowder (Im weak for garbage comfort food). It goes well in dishes that are otherwise super savory, or as a base for a braising liquid.
I have that grill. It cooks hot and goes through propane more quickly than the grill I had before. Have fun getting to know the new grill.
Thank you for sharing this recipe! Using corn nuts... This is Genius. We really loved it! Thanks again!
❤️❤️
Cojita cheese and corn are a good combo
Whenever your associates aka David speak, it doesn't show up in the subtitles. Please add it to the subtitles it really helps 🙏
“Two tablespoons of olive oil..” glugglugglugglugglug
Lol that’s a Sandra lee amount of oil
If you snap the corn in half it makes it a little easier to cut the kernels off - the broken end gives you a sturdier base to put on the cutting board and because it’s a shorter distance to fall the kernels don’t scatter all over the place when you cut them off.
Am I the only one in love with Allison's top? I must find a knit/crochet pattern to make one!
Totally noticed the top. Awesome. Made me remember one I bought like it in SF years ago. Missing it now.
This made me so hungry. I need this salad in my life..
Thank you for finally closing the lid on the grill!! It's meant to be closed!
Alison Roman - Licence to grill.
Cutting the tip a bit will make it more stable or laying the corn down long-wise helps for cutting the kernels off without being too messy.
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!
As always, thank you for sharing your genius with us!
Love a ricotta/pea filled pasta moment with corn broth
More David, please. Thanks! haha
Said no one
Corn stock makes a great risotto!
Super 🤩
The best Salad ever 👌👍🏻👍🏻👍🏻👍🏻👍🏻
Thank you so much for the recipe 🙏🌹
Going to buy corn!! 👟👟 Thank you for this salad recipe. I want some now!
I love watching you cook, you inspire me. I enjoy this channel so much that even though I dislike corn - this looked great 👩🍳
Please don't come for me over hating corn, I have been wished death because it, still stings 😢
Love you, wish you all the best ❤️
I feel like a stalker noticing this but I can't help it 🙈🤣 In the new apartment there is only one picture above the stove. Which leads me to think you must have achieved the other goal. If so, I'm super proud for you. I love your channel..... One more thing, idk how, I thought I had seen all your videos but I never saw what was in the tiny cabinet at the other apartment. Lol hush.🤣 No I'm not weird.🤔 Lmao. Much love from South Georgia ✌️💜💜💜