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
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.
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.
SUMMER FRESH TOMATO SALAD WITH GRILLED CORN AND FENNEL
Steps:
- Brush corn and fennel slices with 2 tablespoons of the olive oil. Place vegetables on a heated grill and grill until corn is a light golden brown and fennel is crisp tender. Remove vegetables from grill and set aside to cool. Meanwhile, in a large bowl whisk together the remaining olive oil, vinegar, lemon juice, honey, salt, black pepper, oregano and crushed red pepper flakes. When corn and fennel are cool, cut off the corn kernels and add to bowl with vinaigrette. Then coarsely chop the fennel and add to the bowl along with the remaining ingredients, except for the Romano cheese shavings. Mix lightly to coat evenly. Spoon onto serving platter, top with Romano cheese shavings and serve room temperature. Serves 6.
FRESH TOMATO AND CORN SALAD
3 of the greatest flavors in nature, together in one dish (Spend a few extra dollars on good olive oil, and you'll see what I mean). Can be served cold or room temperature. Great for picnics.
Provided by rouxdog
Categories Corn
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
- Stir.
- Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
- Stir before serving.
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
GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY
Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
- Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
- Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
- Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
- In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
- Enjoy!
Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams
FRESH CORN AND TOMATO SALAD
This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.
Provided by Lavender Lynn
Categories Corn
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
- Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.
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