Grilled Corn Tomato Salad Recipes
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 Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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 SALAD
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
Provided by AMBERT77
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g
GRILLED CORN AND HEIRLOOM TOMATO SALAD
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
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
GRILLED CORN TOMATO SALAD
Make and share this grilled corn tomato salad recipe from Food.com.
Provided by chia2160
Categories Corn
Time 26m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- heat grill to medium-high.
- whisk together dressing ingredients, set aside.
- brush corn and tomatoes, cut side, with remaining tbsp olive oil.
- grill tomatoes cut side down and scallions for about 4 minutes until grill marks appear, remove.
- add corn and grill 10-12 minutes, turning occasionally, until golden.
- remove and let cool.
- cut tomatoes into chunks, add to a salad bowl.
- slice scallions, add to bowl.
- cut corn from the cobs, add to bowl.
- add watercress, toss.
- whisk dressing again to combine, toss with salad.
- season with salt& pepper.
Nutrition Facts : Calories 211.6, Fat 12.5, SaturatedFat 1.8, Sodium 44.5, Carbohydrate 25.6, Fiber 4, Sugar 7, Protein 4.3
CONTEST-WINNING TOMATO CORN SALAD
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
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
LAYERED GRILLED CORN SALAD
This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. -Angela Smith, Bluffton, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly., Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.
Nutrition Facts : Calories 224 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 656mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
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, AVOCADO AND TOMATO SALAD
Delicious summer salad - adapted from food network! I didn't include this in the recipe but I like to toast my own french bread croutons and toss them in!
Provided by sugarmagnolias
Categories Vegan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
Nutrition Facts : Calories 215.1, Fat 14.8, SaturatedFat 2.1, Sodium 162, Carbohydrate 21.6, Fiber 5.8, Sugar 8, Protein 3.3
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