Pan Roasted Corn And Tomatoe Salad Recipes

FRESH CORN AND TOMATO SALAD

Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Time 30m

Yield 6 cups

Number Of Ingredients 8

Ingredients

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

Steps:

Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

PAN-ROASTED CORN AND TOMATO SALAD

Pan-Roasted Corn and Tomato Salad image

You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.

Provided by Mark Bittman

Categories easy, quick, one pot, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt
black pepper
1/2 cup chopped fresh cilantro, more or less

Steps:

Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

PASTA SALAD WITH TOMATOES AND CORN

Pasta Salad with Tomatoes and Corn image

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

Provided by Katie Morford

Categories Salad Pasta Tomato Quick & Easy Lunch Parmesan Basil Corn Spring Bon Appétit San Francisco California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup grated Parmesan cheese

Steps:

Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

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

Ingredients

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

PAN-ROASTED CORN AND TOMATO SALAD

Pan-Roasted Corn and Tomato Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt and black pepper
1/2 cup chopped fresh cilantro, more or less

Steps:

Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

PAN-ROASTED CORN AND TOMATO SALAD RECIPE - (4.5/5)

Pan-Roasted Corn and Tomato Salad Recipe - (4.5/5) image

Provided by garciamoss

Number Of Ingredients 9

Ingredients

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt and black pepper
1/2 cup chopped fresh cilantro, more or less

Steps:

Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

PAN ROASTED CORN AND TOMATO SALAD

Pan Roasted Corn and Tomato Salad image

Smoky bacon combined with sweet corn and tomatoes, with creamy avocado and a bite of fresh chili peppers.

Provided by threeovens

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb bacon, chopped
1 small red onion, chopped
4 -6 ears corn, stripped of their kernels (2 to 3 cups)
1 lime (juiced)
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted peeled and chopped
2 small fresh chili peppers, seeded and minced
salt & freshly ground black pepper
1/2 cup chopped fresh cilantro

Steps:

1. Cook bacon in a large skillet over medium.
high heat until the fat renders; add onion and cook until just softened, about 5 minutes, then add corn.
Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a little, about 5 more minutes; remove from heat and let cool for a few minutes.
Drain fat if you wish.
Put lime juice in a large bowl and add bacon and corn mixture; then toss with remaining ingredients.
Taste, adjust the seasoning and serve warm or at room temperature.

Nutrition Facts : Calories 375.8, Fat 22, SaturatedFat 5.6, Cholesterol 19.3, Sodium 268.2, Carbohydrate 43.2, Fiber 8.9, Sugar 8.7, Protein 9.8

ROASTED CORN AND TOMATO SALAD

Roasted Corn and Tomato Salad image

Make and share this Roasted Corn and Tomato Salad recipe from Food.com.

Provided by mydesigirl

Categories Corn

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 medium tomatoes, vine-ripened
1 1/2 cups corn kernels, roasted
1 small red onion, 1/4-inch diced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt, to taste
1/4 cup fresh basil leaf, julienne
fresh ground pepper
1 cup large toasted crouton (homemade, if possible)

Steps:

Core tomatoes and cut into 1/2" cubes.
Combine tomatoes, corn, diced onions, oil, vinegar, salt, basil and freshly ground pepper in a large bowl and toss gently to blend.
Let sit for a few minutes.
Add croutons and toss just before serving.

Nutrition Facts : Calories 304.9, Fat 21.6, SaturatedFat 3.1, Sodium 282.5, Carbohydrate 27.4, Fiber 4.4, Sugar 5.6, Protein 4.6

CHARRED CORN AND TOMATO SALAD

Charred Corn and Tomato Salad image

Provided by Pierre Franey

Categories salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 fresh ears of corn
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
4 tablespoons olive oil
2 tablespoons cider vinegar
Salt and freshly ground pepper to taste
4 ripe plum tomatoes, cored, peeled and coarsely chopped
4 tablespoons chopped red onions
2 tablespoons finely chopped coriander or parsley

Steps:

Preheat broiler or charcoal grill.
Grill the corn until it starts to char, turning the ears so they cook evenly. Be sure the corn does not burn. Allow to cool, and with a knife remove the kernels from the cob. Reserve in a bowl.
To make the vinaigrette, place mustard, garlic, cumin, olive oil, vinegar, and salt and pepper to taste in a bowl. Blend well with a wire whisk.
Add the tomatoes, onions, corn and the coriander or parsley. Pour the vinaigrette over all, and toss well. Check for seasoning and serve.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 7 grams, TransFat 0 grams

CORN TOMATO SALAD

Corn Tomato Salad image

"This flavorful salad is both colorful and delicious," relates Rhoda McFall from Lincoln, Kansas. "I fixed it for a family reunion and everyone loved it, especially our Italian son-in-law."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 package (16 ounces) frozen corn
3 medium tomatoes, diced
1/3 cup Italian salad dressing
1/4 cup minced fresh basil
1/2 to 1 teaspoon salt

Steps:

In a microwave-safe bowl, combine corn and a small amount of water. Cover and microwave on high for 3 to 3-1/2 minutes or until corn is crisp-tender; drain. , In a large bowl, combine the tomatoes, salad dressing, basil and salt. Stir in corn. Serve immediately or refrigerate. Serve with a slotted spoon.

Nutrition Facts : Calories 70 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 239mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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