Grilled Corn And Tomato Salad Recipe Recipes Recipe Cards

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GRILLED CORN AND TOMATO SALSA SALAD



Grilled Corn and Tomato Salsa Salad image

At our farmers' market we picked up a dozen ears of corn for a weekend barbecue. With several ears left over, I repurposed the corn as the starting point for two salads. One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers' market.

Provided by David Latt

Categories     brunch, dinner, lunch, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup balsamic vinegar
Olive oil, to taste
2 ears of corn, shucked, silks removed
Sea salt and pepper
1 basket cherry tomatoes stems removed, quartered
1 scallion, ends trimmed, green and white parts finely chopped
1/4 cup Italian parsley leaves roughly chopped
1/4 cup red onion peeled, finely chopped
1 medium-sized avocado, pitted, peeled, roughly chopped

Steps:

  • Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
  • In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool.
  • Drizzle olive oil on corn and season with sea salt and pepper. Place on grill and cook until lightly browned. (Or roast in oven for 15 minutes, turning every 5 minutes.) Remove, let cool and cut off kernels.
  • Mix corn, tomatoes, scallion, parsley, red onion, and avocado. Season with reduced balsamic, olive oil, sea salt and pepper. Toss well.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 6 grams

TOMATO, AVOCADO AND GRILLED CORN SALAD



Tomato, Avocado and Grilled Corn Salad image

With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese

Steps:

  • Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

Nutrition Facts : Calories 164 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED CORN AND TOMATO SALAD



Grilled Corn and Tomato Salad image

Tomatoes taste best at room temperature, so prep this salad and stow it for a bit while you cook the main dish on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1 tablespoon olive oil, plus more for grates
3 ears corn, husks and silk removed
1 beefsteak tomato (10 ounces), cored, halved, and cut into 1/2-inch pieces
1 orange bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
2 scallions, thinly sliced
1 to 2 tablespoons red-wine vinegar
Coarse salt and ground pepper

Steps:

  • Heat grill to high; lightly oil grates. Place corn on grill. Cover, and cook, turning occasionally, until tender and slightly charred, 8 to 10 minutes. When cool enough to handle, cut off tip of 1 ear of corn, and stand in a wide bowl (to catch the kernels). With a sharp knife, carefully slice downward. Repeat with remaining corn.
  • To bowl, add tomato, bell pepper, scallions, vinegar, and oil. Season with salt and pepper; toss to combine.

Nutrition Facts : Calories 111 g, Fat 5 g, Fiber 3 g, Protein 3 g

GRILLED CORN AND TOMATO SALAD



Grilled Corn and Tomato Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

4 ears corn, shucked
2 garlic cloves
1 teaspoon salt
1/8 cup balsamic vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 pounds heirloom tomatoes, quartered and seeded

Steps:

  • Heat a grill.
  • Grill the corn for 2 to 3 minutes on each side. Let cool and cut off the kernels.
  • Mash garlic with salt to form a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the olive oil. Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.

GRILLED CORN AND TOMATO SALAD WITH THAI BASIL VINAIGRETTE DRESSING



Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

8 large ears corn
Kitchen twine
1 small or 1/2 large red onion, finely chopped
2 cups grape tomatoes, quartered lengthwise
4 to 5 large Thai basil leaves, roughly chopped
Kosher salt and freshly cracked black pepper
1/2 cup chopped Thai basil leaves
1/2 cup chopped cilantro leaves
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon honey
2 teaspoons freshly grated ginger
1 teaspoon lime zest
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup canola oil

Steps:

  • Preheat a grill to medium-high heat.
  • Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
  • Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
  • Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.

TOMATO AND GRILLED CORN SALAD WITH ALMOND VINAIGRETTE



Tomato and Grilled Corn Salad with Almond Vinaigrette image

Provided by Marcus Samuelsson

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons sliced almonds
2 teaspoons harissa paste
4 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
2 shallots, thinly sliced
Juice of 1 lime
1 cup grilled corn kernels
2 tablespoons torn fresh mint leaves
2 tablespoons torn fresh Italian parsley
1 tablespoon capers, rinsed
1 jalapeno, thinly sliced
1/2 teaspoon salt
Freshly ground pepper
6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds)
1/2 cup crumbled goat cheese

Steps:

  • For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.

GRILLED CORN AND HEIRLOOM TOMATO SALAD



Grilled Corn and Heirloom Tomato Salad image

Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 25m

Yield 4

Number Of Ingredients 15

3 ears corn on the cob, shucked
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 cups small heirloom tomatoes, chopped
½ medium red onion, diced
¼ cup basil leaves, roughly chopped
Reynolds Wrap® Non-Stick Foil
¼ cup olive oil
2 tablespoons vinegar
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
  • Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
  • Toss together corn, tomatoes, onions and basil in a medium bowl.
  • Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 18.6 g, Fat 17.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 452.1 mg, Sugar 5.2 g

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