Tomato And Grilled Corn Salad With Almond Vinaigrette Recipes

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GRILLED CORN AND TOMATO SALAD



Grilled Corn and Tomato Salad image

Provided by Michael Symon : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

4 ears sweet corn, unhusked
Kosher salt
1 clove garlic, minced
1 jalapeño pepper, seeds and ribs removed, minced
Zest and juice of 3 limes
1/2 cup extra-virgin olive oil
1 ripe avocado, halved, pitted, peeled and diced
1 cup halved cherry tomatoes
6 scallions, thinly sliced
3/4 cup finely chopped fresh cilantro leaves
Freshly ground black pepper

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.

GRILLED CORN AND TOMATO SALAD WITH THAI BASIL VINAIGRETTE DRESSING



Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

8 large ears corn
Kitchen twine
1 small or 1/2 large red onion, finely chopped
2 cups grape tomatoes, quartered lengthwise
4 to 5 large Thai basil leaves, roughly chopped
Kosher salt and freshly cracked black pepper
1/2 cup chopped Thai basil leaves
1/2 cup chopped cilantro leaves
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon honey
2 teaspoons freshly grated ginger
1 teaspoon lime zest
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup canola oil

Steps:

  • Preheat a grill to medium-high heat.
  • Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
  • Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
  • Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.

GRILLED CORN AND TOMATO SALAD



Grilled Corn and Tomato Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

4 ears corn, shucked
2 garlic cloves
1 teaspoon salt
1/8 cup balsamic vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 pounds heirloom tomatoes, quartered and seeded

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 TOMATO WITH FRESH CORN



Grilled Tomato with Fresh Corn image

Grilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 15

6 tomato slices (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
GRILLED CORN TOPPING:
2 large ears sweet corn, husks removed
3 tablespoons olive oil, divided
1 green onion, finely chopped
2 tablespoons minced fresh parsley
2 tablespoons sliced ripe olives
1 tablespoon capers, drained
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
1/4 cup crumbled queso fresco or feta cheese
Toasted French bread baguette slices, optional

Steps:

  • Sprinkle tomatoes with salt and pepper., Brush corn with 1 tablespoon oil. Grill, covered, over medium heat 10-12 minutes or until lightly browned, turning occasionally. Grill tomato slices 1-2 minutes on each side or until lightly browned., Cool corn slightly. Cut corn from cobs; transfer to a small bowl. Stir in green onion, parsley, olives, capers, garlic, lemon juice, lemon zest and remaining oil., Serve corn mixture over tomatoes; sprinkle with cheese. If desired, serve with baguette slices.

Nutrition Facts : Calories 123 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 263mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO AND GRILLED CORN SALAD WITH ALMOND VINAIGRETTE



Tomato and Grilled Corn Salad with Almond Vinaigrette image

Provided by Marcus Samuelsson

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons sliced almonds
2 teaspoons harissa paste
4 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
2 shallots, thinly sliced
Juice of 1 lime
1 cup grilled corn kernels
2 tablespoons torn fresh mint leaves
2 tablespoons torn fresh Italian parsley
1 tablespoon capers, rinsed
1 jalapeno, thinly sliced
1/2 teaspoon salt
Freshly ground pepper
6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds)
1/2 cup crumbled goat cheese

Steps:

  • For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.

TOMATO AND GRILLED CORN SALAD WITH ALMOND VINAIGRETTE



Tomato and Grilled Corn Salad with Almond Vinaigrette image

Number Of Ingredients 0

Steps:

  • For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 127

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