Cook 'N' Tell Cooking School

Cookin' up fun since '91


Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.




There are so many options to this flavorful summer salad. Add or subtract vegetables as your like. Makes a heartier, colorful salad when black beans are added. Becomes a main meal when grilled shrimp are also added.

Serves 6

6 ears fresh corn, yellow or bi-color

½ cup diced red or yellow peppers

½ cup thinly sliced scallions, including tops

½ cup diced sweet red onion, optional

¼ cup canned diced mild green chiles, or fresh, diced jalapenos

½ cup diced fresh tomatoes

1/3 cup finely chopped fresh cilantro, optional
¼ cup fresh basil, torn into small pieces,optional

¼ cup finely chopped flat leaf parsley

1 cup drained and rinsed canned black beans or black-eyed peas – OPTIONAL
½ cup diced feta cheese, optional

3 Tablespoons fresh squeezed lime juice

6 Tablespoons extra virgin olive oil

1 teaspoon salt

½ teaspoon chile powder, optional

Freshly ground black pepper

½ cup – 1 cup cubed Jalapeno Jack Cheese

Tabasco sauce, or the like, optional

1.      If corn is not absolutely fresh, soak the corn ears in water for about ½ hour.

2.      Over a hot fire, roast corn for 20-30 minutes, rotating ears as they cook. Let cool, then husk and remove the kernels as demonstrated.

3.      Add all the vegetables to the roasted corn, and keep at room temperature.

4.      In a small bowl, whisk the oil into the lime juice, salt and seasonings. Add just enough to coat the salad. Check for flavoring, and adjust as needed to your taste.

5.      Add the cilantro and parsley just before serving.

Optional – Makes a great main dish salad when grilled shrimp are added to the corn/vegetable mixture.

printer friendly recipe 


corn salad grilled basil.jpg

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