Corn Tomato And Cucumber Salad Recipes

CORN TOMATO CUCUMBER SALAD

Steps:

• In a large skillet over medium heat add the oil and corn, fresh or frozen, and saute over medium heat for 7-12 minutes, until the corn is nicely roasted and has charred a bit. You'll want to make sure not to continually stir if you were to stir then the char wouldn't happen or it would take ages!
• While the corn is roasting prepare the tomatoes and cucumbers. On a large cutting board slice the ends of the cucumbers off and discard, then slice the cucumber long ways then rotate to slice in longways again giving you 4 cucumber "sticks" hold those together to slice the short side of the cucumber so you end up with 4 bite-size pieces of cucumber per slice. Add cucumbers to a large bowl.
• Slice the tomatoes into quarters and add to the bowl of cucumbers.
• The corn should be roasted at this point so add it to the bowl of veggies. Add the rest of the ingredients and mix until fully combined and evenly coated in the dressing. Wrap in plastic wrap and chill for one hour. Salad is best eaten the day it is made but leftovers keep for up to 3 days in the fridge.

CORN, TOMATO AND CUCUMBER SALAD

Steps:

• Combine all ingredients together in a medium bowl.
• Serve immediately or cover and refrigerate for 15 to 20 minutes to allow flavors to mingle before serving.

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.

CHERRY TOMATO CORN SALAD

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.

CORN TOMATO SALAD

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.

ROASTED CORN AND CUCUMBER TOMATO SALAD

Steps:

• Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
• Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.

CORN 'N' CUCUMBERS SALAD

Steps:

• Combine all ingredients in a large bowl. Cover and chill for several hours.

CORN, TOMATO & CUCUMBER SALAD

Steps:

• In large bowl, combine salad dressing, mustard, and Tabasco.
• Add cucumber, corn, tomatoes, scallions, parsley and, if desired, jalapeno; toss well.

CILANTRO TOMATO CORN SALAD

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.