GRILLED CORN AND TOMATO SALSA SALAD
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
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
GRILLED CORN AND TOMATO SALSA
Steps:
- Preheat grill to high.
- Husk and removing silk from corn. Place on alarge sheet pan or platter (this will be used to carry all of the vegetables from the kitchen to the grill.)
- Cut tomatoes in half horizontally and over a strainer that has been placed inside a bowl, scoop out seeds. Discard seeds but place the reserved liquid in a large mixing bowl. Take half of the cut tomatoes and place cut side up on the tray with the corn. (Note: Only half of the tomatoes will be grilled). The rest of the tomatoes that will not be grilled can be cored and diced and added to the mixing bowl with the juice.
- Peel and cut the large red onion horizontally into six thick slices. Place on tray with corn and tomatoes to be grilled.
- Cut a head of garlic in half horizontally and place on tray cut side up with other vegetables. Leave skin on but remove end so that it sits up straight without tipping.
- Cut both limes in half horizontally and place on tray with other vegetables along with the half cut lemon. Both the lemon and limes should have the end slightly trimmed off so they sit straight without tipping.
- Place the whole jalapeños on the tray with the fruit and vegetables.
- Bring the tray to the grill and with the olive oil, brush the tops off all fruits and vegetables and place them all on the grill cut side down. (Leave jalapeños whole). Brush the tops with the rest of the oil. You only need to put a slight char on everything so only cook for about two to three minutes. Flip everything and cook for another two to three minutes.
- Remove all grilled vegetables and fruit to the tray and turn off the grill.
- Once cool enough to handle, cut the corn kernels off the cob and add kernels to the large mixing bowl with the diced tomatoes already inside.
- Remove the skin and core from the grilled tomatoes and dice. Add to the mixing bowl.
- Cut the onion into small dice and add to the mixing bowl.
- Squeeze the juice from the limes and lemon half into the bowl with a strainer to catch the seeds.
- Squeeze the garlic out of the skins onto your cutting board and press through a garlic press into the bowl.
- Remove stems and seeds from the peppers and dice the flesh into small pieces. Add to the bowl. Discard seeds and stem.
- Add the remainder of the ingredients (except the chips) to the bowl and mix to combine. Taste and adjust seasoning.
- Serve with the tortilla chips.
ROASTED TOMATO AND CORN SALSA
Provided by Valerie Bertinelli
Categories condiment
Time 1h15m
Yield 2 1/2 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
- Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
- Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
- Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
- Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.
CONTEST-WINNING GRILLED CORN SALSA
Nothing beats the flavor of grilled vegetables, and this is a super way to use your garden bounty. I grill the veggies anytime I'm grilling something else, then whip up the salad and put it in the fridge to marinate. It's even better the next day. -Teri Kman Laporte, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7-1/2 cups.
Number Of Ingredients 12
Steps:
- Fill a Dutch-oven two-thirds full with water; bring to a boil. Add corn. Reduce heat; cover and simmer until crisp-tender, 5 minutes. Remove corn; cool slightly., On a lightly oiled grill rack, grill the corn, squash, red pepper and onion, covered, over medium heat until lightly browned, turning occasionally, 8-10 minutes. , Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place grilled vegetables in a large bowl; add tomato., In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES
Light, refreshing, and delicious! Fresh ingredients make all the difference! This is a summertime favorite that your family will love!
Provided by onejedi
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h50m
Yield 10
Number Of Ingredients 12
Steps:
- Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
- Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
- Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 17.2 g, Fat 11.8 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 305.5 mg, Sugar 3.3 g
GRILLED CORN AND TOMATO SALAD
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
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
Provided by Michael Symon : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
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.
STUFFED TOMATOES WITH GRILLED CORN SALAD
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
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.
SUMMER GRILLED CORN SALAD
This easy to make, summer grilled corn salad is the ultimate summer salad and is totally addictive. It is made with fresh and healthy ingredients to get the best results. Enjoy as a side with any main dish. Try it with Mexican pulled chicken, or oven-grilled chicken.
Provided by Aroma and Essence
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook the corn on the preheated grill, turning often to ensure even cooking, until browned, about 10 minutes.
- Using a sharp knife, shuck the corn and toss the cobs. Place the corn in a large mixing bowl.
- Transfer tomatoes, onion, jalapeno, lime juice, oil, cumin, paprika, and salt to the bowl; mix to combine.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 28.9 g, Fat 8.6 g, Fiber 5.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 24.5 mg, Sugar 5.3 g
TOMATO AND CORN SALSA
Provided by Robin Donovan
Categories Onion Tomato Side No-Cook Quick & Easy Father's Day Corn Summer Jalapeño Cilantro Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.
TOMATO, AVOCADO AND GRILLED CORN SALAD
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
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
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