Charred Corn Salad With Basil And Tomatoes Recipes

CHARRED CORN SALAD WITH BASIL AND TOMATOES

Charred Corn Salad with Basil and Tomatoes image

Provided by Bon Appétit Test Kitchen

Categories Salad Tomato Side Picnic Vegetarian Quick & Easy High Fiber Low Sodium Backyard BBQ Dinner Basil Corn Summer Grill Grill/Barbecue Low Cholesterol Vegan Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

12 ears of corn, husked
6 tablespoons olive oil, divided
1 cup thinly sliced red onion
2 large tomatoes, chopped
1 cup (loosely packed) fresh basil leaves, large leaves torn
1/3 cup (or more) fresh lime juice
2 tablespoons chopped fresh thyme
Kosher salt, freshly ground pepper

Steps:

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

BASIL-CORN SALAD

Basil-Corn Salad image

It only takes 40 minutes to make this vegetarian side dish made with fresh corn, chopped tomatoes and onions. To save even more time, use whole kernel sweet corn.

Provided by By Angie McGowan

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

4 ears fresh sweet corn (white, yellow or combination)
1 tablespoon olive oil
2 cups chopped tomatoes
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
2 tablespoons olive oil
1 tablespoon white wine vinegar

Steps:

Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
Cover and refrigerate salad until ready to serve.

Nutrition Facts : Calories 86.8, Carbohydrate 9.1 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 153.2 mg, Sugar 3.6 g

CHARRED CORN SALAD WITH BASIL VINAIGRETTE

Charred Corn Salad with Basil Vinaigrette image

Provided by Kelsey Nixon

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

6 ears fresh corn on the cob, shucked
1 to 2 tablespoons canola oil
Kosher salt and freshly cracked black pepper
1 1/2 cups packed fresh basil leaves
1 clove garlic, grated
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 (10-ounce) container small heirloom cherry tomatoes, halved
1/2 small red onion, cut into small dice

Steps:

Preheat a grill pan over high heat.
Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.

TOMATO, CORN, AND BASIL SALAD RECIPE

Tomato, Corn, and Basil Salad Recipe image

Fresh tomato, corn, and basil make the perfect, ultra-summer salad that's tasty with any grilled meat or on its own.

Provided by Molly Watson

Categories Salad

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil (or vegetable oil)
1 teaspoon apple cider vinegar (or white wine vinegar)
1/4 teaspoon fine sea salt
1 shallot (or 1/4 small red onion)
3 ears corn
3 medium tomatoes
2 sprigs basil

Steps:

Gather the ingredients.
In a salad bowl mix together the oil, vinegar, and salt.
Peel and mince the shallot. Add it to the dressing and stir to combine.
Husk the corn and use a sharp knife to cut off the kernels . When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels.
To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.
Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.
Toss the corn and tomatoes with dressing.
Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).

Nutrition Facts : Calories 75 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 192 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CHERRY TOMATO CORN SALAD

Cherry Tomato Corn Salad image

Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/4 cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped seeded peeled cucumber

Steps:

In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. , In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 125 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

CORN, TOMATO AND BASIL SALAD

Corn, Tomato and Basil Salad image

Categories Salad Garlic Tomato Side Sauté Picnic Vegetarian Quick & Easy Basil Corn Summer Chill Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

6 large ears white corn, husked
5 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup (packed) thinly sliced fresh basil
5 plum tomatoes, seeded, chopped
3 tablespoons balsamic vinegar

Steps:

Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

CHARRED CORN AND TOMATO SALAD

Charred Corn and Tomato Salad image

Provided by Pierre Franey

Categories salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 fresh ears of corn
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
4 tablespoons olive oil
2 tablespoons cider vinegar
Salt and freshly ground pepper to taste
4 ripe plum tomatoes, cored, peeled and coarsely chopped
4 tablespoons chopped red onions
2 tablespoons finely chopped coriander or parsley

Steps:

Preheat broiler or charcoal grill.
Grill the corn until it starts to char, turning the ears so they cook evenly. Be sure the corn does not burn. Allow to cool, and with a knife remove the kernels from the cob. Reserve in a bowl.
To make the vinaigrette, place mustard, garlic, cumin, olive oil, vinegar, and salt and pepper to taste in a bowl. Blend well with a wire whisk.
Add the tomatoes, onions, corn and the coriander or parsley. Pour the vinaigrette over all, and toss well. Check for seasoning and serve.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 7 grams, TransFat 0 grams

CHARRED CORN SALAD WITH BASIL VINAIGRETTE

Charred Corn Salad With Basil Vinaigrette image

Make and share this Charred Corn Salad With Basil Vinaigrette recipe from Food.com.

Provided by Food.com

Categories Corn

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

6 ears fresh corn on the cob, shucked
1 -2 tablespoon canola oil
kosher salt and freshly cracked black pepper
1 1/2 cups packed fresh basil leaves
1 garlic clove, grated
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 (10 ounce) container small heirloom cherry tomatoes, halved
1/2 small red onion, cut into small dice

Steps:

Preheat a grill pan over high heat.
Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 238.9, Fat 12.5, SaturatedFat 1.6, Sodium 10.1, Carbohydrate 32.3, Fiber 4.3, Sugar 6.3, Protein 5

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO

Corn Salad With Tomatoes, Basil and Cilantro image

High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.

Provided by Genevieve Ko

Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

5 ears of corn
1 pint cherry or grape tomatoes, halved
1 lime
3 tablespoons extra-virgin olive oil
Salt
1/4 teaspoon minced seeded fresh habanero or other very hot chile (optional)
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves

Steps:

Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING

Tomato, Basil, and Corn Salad with Apple Cider Dressing image

Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.

Provided by Josephine Franchino Twohy

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

2 cups frozen corn kernels, thawed
1 pint grape tomatoes, halved
10 fresh basil leaves, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
¼ teaspoon salt

Steps:

Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.

Nutrition Facts : Calories 120 calories, Carbohydrate 13.7 g, Fat 7.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 103.2 mg, Sugar 1.8 g

CHARRED CORN SALAD WITH BASIL AND TOMATOES

Charred Corn Salad With Basil and Tomatoes image

This is best made with corn charred on the grill.....but if you don't have one or the weather isn't cooperating, you can use a cast-iron skillet. Simply cut the kernels from the cob and char with 1 tbsp olive oil in the skillet on the stove top. From Bon Appetit.

Provided by breezermom

Categories Corn

Time 27m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

12 ears corn, husked
6 tablespoons olive oil, divided
1 cup red onion, thinly sliced
2 large tomatoes, chopped
1 cup fresh basil leaf, large leaves torn, loosely packed
1/3 cup fresh lime juice (add more if you love it!)
2 tablespoons fresh thyme, chopped
kosher salt
black pepper, freshly ground

Steps:

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Rub the corn with 1 tbsp oil. Grill, turning frequently, until the corn is charred and heated through, 10-12 minutes. Remove from the grill; when cool enough to handle, cut the kernels from the cob and transfer to a large bowl.
Place the sliced onion in a strainer and rinse with cold water to mellow its flavor. Drain well.
Mix the onion, remaining 5 tbsp olive oil, tomatoes, basil, lime juice, and thyme into the corn. Season with salt and pepper. Add more lime juice if desired.
Can be made 1 hour ahead, but serve at room temperature.

Nutrition Facts : Calories 280, Fat 12.9, SaturatedFat 1.8, Sodium 5.5, Carbohydrate 41.9, Fiber 5.3, Sugar 10.3, Protein 6.9

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