Corn Salad Stuffed Tomatoes Recipes

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TOMATOES STUFFED WITH GRILLED CORN SALAD



Tomatoes Stuffed with Grilled Corn Salad image

Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 8

3 ears corn, with husks
4 beefsteak tomatoes
1 tablespoon olive oil, plus more for grates
1/2 cup chopped scallions
1/2 cup crumbled soft goat cheese
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
3 slices cooked bacon, crumbled (optional)

Steps:

  • Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
  • Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
  • Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
  • Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

FRESH CORN AND TOMATO SALAD



Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

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.

STUFFED TOMATOES WITH GRILLED CORN SALAD



Stuffed Tomatoes With Grilled Corn Salad image

These tomatoes are good and make a pretty presentation. They can be made ahead also. ZWT Mid-West region (corn).

Provided by lazyme

Categories     Corn

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

2 large ears of corn, husked
1 large red bell pepper
4 large beefsteak tomatoes (each about 9 to 10 ounces)
1/4 cup extra virgin olive oil
2 tablespoons lime juice, fresh
1 teaspoon lime peel, grated
1 garlic clove, pressed
2 tablespoons shallots, chopped
2 tablespoons fresh cilantro, chopped
1 1/2 teaspoons jalapenos, seeded, minced
1/2 cup soft fresh goat cheese, crumbled (about 2 ounces)

Steps:

  • Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
  • Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
  • Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

Nutrition Facts : Calories 231.2, Fat 14.8, SaturatedFat 2.1, Sodium 22, Carbohydrate 25, Fiber 5, Sugar 9, Protein 4.5

CORN SALAD STUFFED TOMATOES



Corn Salad Stuffed Tomatoes image

The lightly dressed salad and the colorful presentation in the tomato shell make this a great summer side dish that is sure to bring on the raves. The basil flavor is compatible with all the ingredients and the salad is especially tasty with a barbecue entrée.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 medium tomatoes
1 large ear sweet corn
1/4 cup chopped red onion
1/4 cup loosely packed fresh basil leaves, chopped
2 teaspoons olive oil
1-1/2 teaspoons balsamic or white wine vinegar
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Seed and chop enough of the pulp to equal 1 cup (discard any remaining pulp or save for another use). Place chopped tomato and tomato cups, inverted, on paper towels to drain., In a large saucepan, cook corn in boiling water for 3-5 minutes or until tender. Drain and immediately place corn in ice water; drain. Cut corn off cob., In a small bowl, combine the corn, chopped tomato, onion and basil. In another bowl, whisk the oil, vinegar, garlic salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate for 30 minutes. Spoon into tomato cups.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CILANTRO TOMATO CORN SALAD



Cilantro Tomato Corn Salad image

Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.

Provided by Ds R.

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

3 ears fresh corn in husks
¼ cup butter, melted
2 roma (plum) tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
½ small red onion, finely chopped
2 cloves garlic, minced
½ bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

Steps:

  • Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
  • Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 15.8 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.3 mg, Sugar 3.6 g

SIMPLE CORN STUFFED TOMATOES



Simple Corn Stuffed Tomatoes image

Something I threw together when I was given some fresh tomatoes out of a neighbor's garden. Delicious! If you bake this, put the tomatoes over a muffin pan so they can drain into the muffin cups, or they'll be very watery. We prefer the corn hot but the tomato crisp and raw. This recipe can be easily made vegan by subbing margarine for butter or leaving it out altogether, and skipping the cheese.

Provided by JeannaLW

Categories     Corn

Time 5m

Yield 4 tomato halves, 2 serving(s)

Number Of Ingredients 8

2 tomatoes
1 cup corn
1 tablespoon butter
1/4 teaspoon italian seasoning
1/4 teaspoon garlic, minced or 1/4 teaspoon garlic powder
1/2 teaspoon dried basil or 1 teaspoon fresh basil, chopped
salt & pepper
mozzarella cheese (optional)

Steps:

  • Cut tomatoes in half, then scoop out seeds so you are left with tomato "boats" -- don't scrape the meat off the sides.
  • Salt the insides of the tomato boats, then set cut side down to drain on a plate or paper towels.
  • In a bowl, place the corn, butter, garlic, and Italian seasoning. Salt & pepper to taste.
  • Place bowl in microwave for about two minutes, until corn is hot and butter is melted. Stir well.
  • Turn tomato boats right side up, and fill with corn mixture. Top with basil and, if desired, a bit of shredded Mozzarella cheese.
  • Serve, OR, bake at 375 degrees for about 20 minutes before serving.

Nutrition Facts : Calories 162.6, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.3, Sodium 61.1, Carbohydrate 25.6, Fiber 3.9, Sugar 5.8, Protein 3.9

CORN TOMATO SALAD



Corn Tomato Salad image

This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.

Provided by SMITH8CLAN

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

6 ears corn, husked and cleaned
1 red bell pepper, seeded and diced
½ red onion, diced
1 medium tomato, diced
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
1 tablespoon minced garlic
ground black pepper to taste

Steps:

  • Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
  • In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Nutrition Facts : Calories 160.6 calories, Carbohydrate 17 g, Fat 10.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 14.6 mg, Sugar 5 g

CHEESY CORN-STUFFED TOMATOES



Cheesy Corn-Stuffed Tomatoes image

My husband and I look forward to this easy, fresh-tasting side dish in summer when tomatoes are at their best. I love to invite friends over for dinner and serve these colorful tomatoes. -Mrs. Patrick Dore, Burlington, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 9

6 large tomatoes
1/2 teaspoon salt, optional
1/2 cup plain or seasoned bread crumbs
2 cups frozen corn, thawed
2 tablespoons each chopped green pepper, celery and onion
2 tablespoons half-and-half cream
1 tablespoon butter, melted
2 tablespoons shredded part-skim mozzarella cheese
1/4 cup water

Steps:

  • Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

Nutrition Facts :

STUFFED TOMATOES WITH GRILLED CORN SALAD



Stuffed Tomatoes with Grilled Corn Salad image

Categories     Salad     Tomato     Side     Vegetarian     Goat Cheese     Corn     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

2 large ears of corn, husked
1 large red bell pepper
4 large beefsteak tomatoes (each about 9 to 10 ounces)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 garlic clove, pressed
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons minced seeded jalapeño chili
1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

Steps:

  • Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
  • Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
  • Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

SALAD-STUFFED TOMATOES



Salad-Stuffed Tomatoes image

Serve your favorite salad ingredients stuffed inside a ripe, juicy tomato.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

3 new red potatoes
Salt and freshly ground pepper
4 large tomatoes
1 teaspoon Dijon mustard
2 tablespoons red-wine vinegar
1 tablespoon freshly squeezed lemon juice (1/2 lemon)
3 tablespoons olive oil
1 small fennel bulb, cut into 1 1/2-inch-long matchsticks, plus fronds for garnish (optional)
1 Kirby cucumber, seeded and cut into 1 1/2-inch-long matchsticks
1/2 bunch arugula (1 1/3 cups), cut into thin strips
4 red pearl onions, peeled and cut into thin rounds

Steps:

  • Place potatoes in a small saucepan; cover with salted water. Bring water to a boil, and cook potatoes until fork tender, 12 to 15 minutes. Remove pan from heat, and transfer potatoes to an ice-water bath until cool. Drain potatoes, and slice into 1 1/2-inch-long matchsticks; set aside.
  • Slice off the tops of tomatoes; discard tops. Using a melon baller, scoop out the seeds and flesh; discard. Set the tomato "bowls" aside.
  • In a small bowl, whisk together mustard, vinegar, and lemon juice. Season with salt and pepper. Slowly whisk in oil. Set vinaigrette aside.
  • In a medium bowl, combine potatoes, fennel, cucumber, arugula, and onions. Add reserved vinaigrette; toss gently to combine. Divide salad among tomato bowls, and garnish with fennel fronds.

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

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