Contest Winning Tomato Corn Salad Recipes

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

CONTEST-WINNING TOMATO CORN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.

GRILLED CORN AND TOMATO SALAD

Steps:

• Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
• Prepare and preheat your lump charcoal grill to medium low.
• Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
• Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
• Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.

SUMMER ANYTIME CRISP CORN SALAD

Steps:

• Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.

CHARRED CORN AND TOMATO SALAD

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.

TOMATO, CUCUMBER AND CORN SALAD

Steps:

• Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

HEIRLOOM TOMATO, CORN, AND FETA SALAD

Steps:

• Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
• While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
• Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
• Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
• Let marinate at room temperature for 15 minutes before serving.

TOMATO AND CORN SALAD

Steps:

• Bring a small saucepan of water to a boil. Add salt and corn; cook until tender, about 2 minutes. Drain and set aside.
• Roast yellow pepper directly over a gas flame or under the broiler, turning, until all sides are charred, about 8 minutes. Cool in a closed paper bag.
• When cool enough to handle, peel charred skin from pepper, rinsing fingers as necessary. Remove and discard stem and seeds and cut pepper into 1/2-inch dice; place in a large bowl.
• Add remaining ingredients to the roasted pepper and toss to combine. Serve immediately or refrigerate, covered, for up to 8 hours. Bring to room temperature before serving.