PAN-ROASTED CORN AND TOMATO SALAD
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
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
PAN-ROASTED CORN AND TOMATO SALAD RECIPE - (4.5/5)
Provided by garciamoss
Number Of Ingredients 9
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.
FRESH CORN AND TOMATO SALAD
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.
ROASTED CORN AND CUCUMBER TOMATO SALAD
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
- Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.
PAN-ROASTED CORN AND TOMATO SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
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.
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.
ROASTED CORN AND TOMATO SALAD
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
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 SALAD WITH BASIL AND TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Salad Tomato Side Picnic Vegetarian Quick & Easy High Fiber Low Sodium Backyard BBQ Dinner Basil Corn Summer Grill Grill/Barbecue Low Cholesterol Vegan Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
- Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.
CORN TOMATO SALAD
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
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
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
CILANTRO TOMATO CORN SALAD
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
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
CORN TOMATO SALAD
"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
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
PAN-ROASTED CORN SALAD WITH TOMATOES AND FETA
Make and share this Pan-Roasted Corn Salad With Tomatoes and Feta recipe from Food.com.
Provided by DailyInspiration
Categories Salad Dressings
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Holiding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.
- In a large nonstick saute pan over medium-high heat, warm half the butter and 1 tablespoons of the olive oil until nearly smoking. Add half the garlic and saute, stirring constantly, 20 to 30 seconds. Add half of the corn and saute, stirring occasionally, until golden and just tender, 3 - 4 minutes. Add half the thyme and green onions and saute for 1 minute more. Season with salt and pepper and transfer to a large bowl, Repeat with the remaining butter, 1 tablespoons of the oil and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.
- In another bowl, combine the tomatoes, cheese, the remaining 2 tablespoons oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Serve at room temperature.
Nutrition Facts : Calories 312.3, Fat 22.7, SaturatedFat 9.8, Cholesterol 45.9, Sodium 455.3, Carbohydrate 22.1, Fiber 3.1, Sugar 7.1, Protein 9.3
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