Can you use fresh basil instead of dried?

The general rule for substituting fresh herbs for dried herbs is to use three times the amount of chopped fresh herbs for the dried herbs called for in a recipe (and vice versa). So, if your recipe calls for 1 teaspoon of dried basil, you can substitute 3 teaspoons (or 1 tablespoon) of fresh chopped basil in its place.

What is corn salad made of?

Summery Corn Salad – made with fresh cut corn kernels, sweet tomatoes, vibrant red onions, crisp cucumbers, flavorful feta cheese, fresh herbs and a vibrant dressing .

Which is better fresh basil or dried basil?

Strong flavor: Dried basil leaves have a stronger, more concentrated flavor than fresh leaves . The flavor profile also changes. Fresh basil flavor, especially sweet basil, is sweeter and almost minty or anise-like. Dry basil leaves are more savory and usually found mixed with other dried Italian herbs in a blend.

Which is stronger fresh or dried basil?

Dried herbs tend to have a deeper, spicier flavor than fresh herbs . For that reason, you can usually add less dry herbs than you would fresh herbs. That way, those strong flavors won't overpower your dish. A good ratio is 1 to 3.

Is it OK to eat raw corn in salad?

" Corn is perfectly safe to eat raw , but you will want to eat young, tender corn before the sugars turn to starch for the most enjoyable taste.

What is the fancy name for corn salad?

Common names include lamb's lettuce, common cornsalad, or simply cornsalad, mâche (/mɑːʃ/), fetticus, feldsalat, nut lettuce, field salad and valerian salad .

What does fresh corn salad do for you?

Corn is high in carotenoids : Carotenoids are antioxidants in the vitamin-A family that eliminate free radicals from the body and help our cells stay strong and healthy. Corn is especially high in beta-cryptoxanthin, which could be particularly depleted if you're regularly exposed to cigarette smoke.

How do I substitute fresh basil for dried basil?

Our general rule of conversion for using dried herbs is to use 1/3 of the original quantity of fresh herbs . Using your ¼ cup of fresh basil as an example, it is reasonable to substitute 1 tablespoon plus 1 teaspoon of dried basil leaves in place of the ¼ cup (which is equivalent to 4 tablespoons) of fresh basil.

What can I use if I don't have dried basil?

Basil substitutes can include its mint cousins: Greek oregano, mint, and thyme . Tarragon and savory are also suitable alternatives to basil. Because basil is included in Italian seasoning, that is also a good alternative for basil when called for in an Italian-style recipe.

Does fresh basil make a difference?

In the world of culinary herbs, the choice between dried basil and fresh basil depends on the dish you're preparing and the flavors you want to achieve. Dried basil offers convenience and potency, while fresh basil brings a burst of freshness and aroma to your recipes.

Does dried basil taste the same as fresh basil?

Dried basil's flavor profile is mintier and without as much of the anise note that is one of fresh basil's most distinctive characteristics. The differences in flavor and aroma are because some volatile oils get lost during the drying process. As you might expect, the texture of each form of basil is also different.

Fresh Corn Salad with Basil - 365 Days of Easy Recipes (2024)

Posted on June 9, 2017 by Diana L.

This delicious fresh corn salad will have you coming back for seconds and maybe even thirds. It’s a fun way to enjoy corn fresh from the cob. This corn salad is a fantastic side for a BBQ and the perfect potluck recipe to travel with. I promise, you’ll have people begging for the recipe once they taste it.

Can I say it? The warm weather is finally here! Yeah!! Ugh. Now comes all the work. I’ve been mentally making a list of all the projects I’d like to do around the house and now is the time to execute all those ideas. There just seems to be way more projects then time in the day however. Where to start… My flower gardens have been sadly neglected over the past few years and I’d really like to remedy that this year. I’ve been searching through Pinterest and trying to research different shrubs and flowers. My problem is the house I bought. It’s positioned all wrong and my flower gardens are in horrible locations and I don’t get enough sunshine in a day to grow what I want to grow and, and… breath… it’s not like a person decides to buy a house based on the direction of the windows or where the gardens are located on the property, right? It was my first house. I’ll know better for the next one. When I (hopefully) build my own home, or have a larger property, I will be considering all these factors. Everything takes time. And money. And a lot of effort. They say Rome wasn’t built in a day so I’m giving myself a bit of time to work on the projects around my home and enjoy the process. I love having people over for a BBQ during the summer so my main focus in my yard is having a comfortable sitting area that’s also great for entertaining. It’s not too much for a girl to ask for, right? I’ve slowly accumulated some affordable patio options over the years so now it’s just to make everything pretty. Does anyone have any tips? What’s your favorite thing about your patio? I’m told I need to have a lot of comfortable and brightly coloured pillows. Do you agree? When I’m entertaining my biggest priority is serving delicious foods I can make in advance, or foods I can cook up at the grill while everyone is comfortably seated close by. I’ve made this corn salad a number of times over the years and people rave about it Every. Single. Time. I get asked for the recipe all the time. So here you go!! In fact, I make it a point every spring to watch for when Smith’s Market gets their corn in. I’m not sure where it comes from, especially since it’s not really in season in Northern Ontario, but it is the sweetest, most delicious corn I have ever tasted. It tastes like it was just picked off the stalk. I always make sure to make a batch of this fresh corn salad. I would say it’s best the first day or two then the herbs get kinda whilted, but if you only sprinkled the herbs on as you were able to eat it, this fresh corn salad would last for at least 5 days in the fridge. Here are some of my other favourite salads I serve up at my BBQ’s or when I’m bringing a dish to a potluck:

Classic Macaroni Salad
Dill Pickle Pasta Salad
Eggless Caesar Salad Dressing
Classic Potato Salad
Greek Pasta Salad
Cucumber Radish Pickled Salad

If you’re looking for some other delicious salad recipes, some fellow Canadian food bloggers shared some of their favorites here:

Grilled Eggplant Caprese Salad from SugarLoveSpices
Steak & Potatoes Grilled Caesar Salad from The Grey Bull
Grilled Apricot & Arugula Salad from The Food Blog
Caesar Potato Salad from Rock Recipes
Grilled Zucchini Greek Salad from Making Healthy Choices
Easy Bean Salad (Vegan) from Food Meanderings
Mint Snap Pea Salad from Mdivadomestica
Watermelon, Strawberry, and Feta Salad from Jo and Sue

If you missed my recipe for Hasselback BBQ Russet Potatoes you’ll want to check it out. I also share how I put together a Baked Potato Bar for my guests to indulge in. You don’t want to miss it. If you’re not already signed up for my monthly newsletter, click here to register and I’ll even send you a copy of my 25 Favorite Easy Party Recipes.

FRESH CORN SALAD

CourseSide Dish

Ingredients

5Ears of corn, shucked
½cupRed onion, small diced
3tbspCider vinegar
3tbspGood olive oil
½tspSalt
½tspFreshly ground black pepper
½cupFresh basil, julienned

Instructions

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.