Roasted Corn And Heirloom Tomato Salad Recipes

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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

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.

ROASTED CORN AND CUCUMBER TOMATO SALAD



Roasted Corn and Cucumber Tomato Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 ears corn, shucked
1 tablespoon plus 1/2 teaspoon olive oil, divided
1 cup seeded and diced English cucumber
1 cup grape tomatoes, halved
1/4 cup finely diced red onion
1 1/2 teaspoons red wine vinegar
3/4 teaspoon smoked paprika
Salt and pepper

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.

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

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

FISH NUGGETS WITH ROASTED CORN AND TOMATO SALAD WITH FIRE CRACKER SAUCE



Fish Nuggets with Roasted Corn and Tomato Salad with Fire Cracker Sauce image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 28

3 cups buttermilk
1/2 cup lemon iced tea
3 eggs
2 teaspoons garlic powder
2 teaspoons onion powder
4 tablespoons hot sauce
Salt and pepper
3 pounds halibut fillet, cut in 1-by-2-inch pieces
3 cups yellow cornmeal (not self-rising)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt
Vegetable oil, for frying
1 cup mayonnaise
3 tablespoons hot sauce
1 teaspoon cayenne pepper
Juice of 1/2 lemon
4 ears corn
3 large heirloom tomatoes (yellow, pink or orange), diced
4 Roma tomatoes, diced
1/2 red onion, diced
1 green bell pepper, diced
1/4 cup chopped fresh parsley
1/4 cup vinegar
1/4 cup vegetable oil
3 teaspoons sugar
1/4 cup lemon tea
Salt and pepper

Steps:

  • For the fish nuggets: Mix the buttermilk, iced tea, eggs, garlic powder, onion powder, hot sauce and some salt and pepper in a large bowl. Add the halibut and toss to coat. Let stand for 45 minutes.
  • Mix together the cornmeal, garlic powder, onion powder and some salt in a large bowl. Toss the fish nuggets in the breading and then fry in 350-degree oil for 3 to 4 minutes, until golden brown and cooked through. Drain on paper towels.
  • For the firecracker sauce: Combine the mayonnaise, hot sauce, cayenne and lemon juice in a bowl and mix together.
  • For the corn-tomato salad: Roast the corn on a grill. Cut off the kernels and let cool.
  • Place the heirloom and Roma tomatoes, red onions, bell peppers and parsley in a bowl. In a separate bowl, whisk together the vinegar, oil, sugar, lemon tea and some salt and pepper. Add the corn to the tomatoes, pour dressing over and toss.
  • Serve the fish nuggets over the corn-tomato salad. Drizzle with firecracker sauce.

ROASTED CORN AND HEIRLOOM TOMATO SALAD



Roasted Corn and Heirloom Tomato Salad image

Colorful and refreshing salad using flavorful summer vegetables. The grilled vegetables and crisp tastes complement many grilled meats. You can substitute cherry tomatoes for the baby heirloom tomatoes.

Provided by Dean

Categories     Corn Salad

Time 45m

Yield 8

Number Of Ingredients 11

4 ears corn on the cob, husks and silk removed
2 teaspoons olive oil
salt and ground black pepper to taste
1 red bell pepper
1 yellow bell pepper
1 ½ pints small heirloom tomatoes, halved
1 small red onion, halved and thinly sliced
1 bunch fresh basil, coarsely chopped
6 ounces mixed salad greens
2 tablespoons olive oil, or to taste
balsamic vinegar, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill, turning occasionally, until the kernels are lightly browned, 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred, turning often, about 15 minutes. Remove corn and bell peppers and let cool.
  • Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers, seed, and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes, red onion, and basil. Cover and refrigerate until serving time.
  • Just before serving, mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 16.6 g, Fat 5.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 21 mg, Sugar 6.7 g

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Top Asked Questions

How to make corn vinaigrette with tomatoes?
Directions Remove the husks and silk from the 4 ears of corn. Apply a thin coat of extra virgin olive oil or butter and place on a heated skillet. Into the same bowl add the chopped tomatoes, cilantro and green onion. In a small jar add the ingredients for the vinaigrette. Shake the jar to combine and mix the dressing.
How do you cook corn on the cob with tomatoes?
Remove the husks and silk from the 4 ears of corn. Apply a thin coat of extra virgin olive oil or butter and place on a heated skillet. Allow the corn to cook until heated. Once the corn has cooled to the touch then use a sharp knife to cut off the kernels into a large bowl. Into the same bowl add the chopped tomatoes, cilantro and green onion.
How to make corn salad with corn husks?
Directions Remove the husks and silk from the 4 ears of corn. Into the same bowl add the chopped tomatoes, cilantro and green onion. In a small jar add the ingredients for the vinaigrette. Pour the dressing over the top of the salad. Sprinkle with the crumbled queso fresco.
What is the best way to make tomato salad dressing?
Into the same bowl add the chopped tomatoes, cilantro and green onion. In a small jar add the ingredients for the vinaigrette. Shake the jar to combine and mix the dressing.

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