Charred Corn Salad With Basil And Tomatoes Recipes

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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

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

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

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.

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

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

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

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

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

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

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

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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Top Asked Questions

How do you make tomato and corn salad?
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. Add to the bowl with the corn. Toss the corn and tomatoes with dressing. Slice the basil into thin strips (called chiffonade ).
How to cook corn on the cob with tomato and Basil?
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.
How to cook corn on the cob salad?
Steps to Make It In a salad bowl mix together the oil, vinegar, and salt. Peel and mince the shallot. Husk the corn and use a sharp knife to cut off the kernels (you can do this into a separate bowl and then add to the dressing, or cut them directly into the bowl with the dressing).
How do you make salad with raw corn kernels?
In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper.

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