Fresh Tomato And Corn Salad Recipes

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CONTEST-WINNING TOMATO CORN SALAD



Contest-Winning Tomato Corn Salad image

Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. - Carrie Componile, Roselle Park, New Jersey

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 12

3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears of corn)
2 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

FRESH TOMATO AND CORN SALAD



Fresh Tomato and Corn Salad image

3 of the greatest flavors in nature, together in one dish (Spend a few extra dollars on good olive oil, and you'll see what I mean). Can be served cold or room temperature. Great for picnics.

Provided by rouxdog

Categories     Corn

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 5

2 large fresh tomatoes (I like creole and beefsteak) or 2 lbs cherry tomatoes
1 1/2 cups fresh corn or 1 1/2 cups frozen corn, blanched and drained
8 fresh basil leaves
balsamic vinegar
extra virgin olive oil

Steps:

  • Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
  • Stir.
  • Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
  • Stir before serving.

FRESH CORN AND TOMATO SALAD



Fresh Corn and Tomato Salad image

This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.

Provided by Lavender Lynn

Categories     Corn

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

5 cups corn kernels, sweet white (from about 7 to 8 medium cobs)
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
3 tablespoons extra-virgin olive oil
10 ounces cherry tomatoes or 10 ounces red pear tomatoes, halved
1/2 cup red onion, small-dice
1/4 cup fresh basil, thinly sliced

Steps:

  • Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
  • Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.

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

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

SWEET CORN-TOMATO SALAD



Sweet Corn-Tomato Salad image

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 14

8 medium ears sweet corn, husked
1 large sweet red pepper, chopped
2 cups cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh basil
DRESSING:
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons lime juice
1-1/4 teaspoons salt
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

Steps:

  • Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO AND CORN SALAD



Tomato and Corn Salad image

Provided by Marge Perry

Categories     Salad     Tomato     Appetizer     Side     No-Cook     Low Fat     Vegetarian     Quick & Easy     Low Cal     Backyard BBQ     Lunch     Corn     Arugula     Summer     Vegan     Potluck     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds heirloom tomatoes cut into bite-size wedges
1 1/4 cups (2 ears) cooked corn
4 cups arugula
1 red onion, thinly sliced

Steps:

  • In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.

SWEET CORN AND TOMATO SALAD WITH FRESH CILANTRO



Sweet Corn and Tomato Salad with Fresh Cilantro image

Categories     Salad     Onion     Tomato     Side     Vegetarian     Quick & Easy     Graduation     Corn     Summer     Vegan     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar

Steps:

  • Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

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