Tomato Corn Toss Recipes

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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

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

FRESH CORN AND TOMATO SALAD



Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8

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.

CORN WITH TOMATOES AND HERBS



Corn with Tomatoes and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 ears of corn, husked
2 tablespoons unsalted butter
2 cups assorted cherry or grape tomatoes, halved
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil

Steps:

  • Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

CORN, TOMATO, AND BASIL PASTA



Corn, Tomato, and Basil Pasta image

Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 pound medium shell pasta
Coarse salt
1/4 cup extra-virgin olive oil
3 small leeks, white and light green parts, halved lengthwise, thinly sliced crosswise, and well washed (about 1 1/2 cups)
2 1/2 cups corn kernels (4 to 5 ears)
Freshly ground pepper
1 large pinch red-pepper flakes
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 cup torn basil leaves
1/2 cup fresh flat-leaf parsley, leaves
1/4 cup freshly squeezed lemon juice
4 ounces ricotta salata cheese, crumbled or shaved

Steps:

  • Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
  • In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
  • In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.

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

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

PASTA WITH FRESH TOMATOES AND CORN



Pasta with Fresh Tomatoes and Corn image

This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.

Provided by Simmi G

Categories     Side Dish

Time 30m

Yield 3

Number Of Ingredients 11

8 ounces pasta
4 tablespoons olive oil
2 tablespoons red wine vinegar
½ cup whole corn kernels, cooked
4 tomatoes, chopped
½ cup chopped green onions
1 teaspoon dried basil
salt to taste
ground black pepper to taste
1 tablespoon grated Parmesan cheese
2 teaspoons chopped fresh basil

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
  • Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 53.8 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 6.2 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 61.2 mg, Sugar 5.6 g

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

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, CUCUMBER AND TOMATO TOSS



Corn, Cucumber and Tomato Toss image

Make and share this Corn, Cucumber and Tomato Toss recipe from Food.com.

Provided by Parsley

Categories     Corn

Time 10m

Yield 5 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
2 -3 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt (or more to taste)
1/2 teaspoon pepper
2 tablespoons chopped cilantro
2 cups fresh corn, cooked and cooled
3 large tomatoes, seeded and diced
2 medium cucumbers, seeded and diced
1/2 cup diced red onion (optional)

Steps:

  • For dressing: In a small bowl, whisk together olive oil, red wine vinegar, sugar, salt, pepper and cilantro. Set aside.
  • For salad: In a large bowl, combine corn, tomatoes and cucumber (and optional red onion).
  • Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 188.4, Fat 11.9, SaturatedFat 1.7, Sodium 250.2, Carbohydrate 20.9, Fiber 3.6, Sugar 7.3, Protein 3.8

CORN SOUP WITH FRESH TOMATOES



Corn Soup with Fresh Tomatoes image

John Derian's dining table can always handle one more guest. So can his menu: He sticks to easy recipes, such as corn-and-tomato soup, which can feed a big group.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 cups

Number Of Ingredients 9

2 ounces (4 tablespoons) unsalted butter
2 medium onions, diced (2 1/2 cups)
2 teaspoons fresh thyme
Coarse salt and freshly ground pepper
10 cups fresh corn kernels (from 8 large or 10 to 12 medium ears corn)
4 to 5 cups water
3 medium tomatoes, cut into 1/4-inch dice (3 cups)
1/4 cup shredded fresh basil
3 tablespoons extra-virgin olive oil, plus more for drizzling

Steps:

  • Melt butter in a stockpot over medium-high heat. Add onions, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook until onions are translucent, about 5 minutes. Stir in corn and 4 cups water. Bring to a boil. Reduce heat, and simmer, covered, for 5 minutes.
  • Working in batches, pulse mixture in a food processor or blender until chunky (for a finer consistency, strain half of the mixture through a coarse sieve after pulsing). Thin with up to 1 cup water if desired. Reheat soup before serving. Toss together tomatoes, basil, and oil. Season with salt and pepper. Garnish soup with tomato mixture, and drizzle with oil.

FRESH CORN AND TOMATO FETTUCCINE



Fresh Corn and Tomato Fettuccine image

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husked
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Steps:

  • In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 527 calories, Fat 17g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1051mg sodium, Carbohydrate 75g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO



Corn Salad With Tomatoes, Basil and Cilantro image

High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

5 ears of corn
1 pint cherry or grape tomatoes, halved
1 lime
3 tablespoons extra-virgin olive oil
Salt
1/4 teaspoon minced seeded fresh habanero or other very hot chile (optional)
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves

Steps:

  • Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
  • Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

ROASTED TOMATO AND CORN PIE WITH CHEDDAR CRUST



Roasted Tomato and Corn Pie With Cheddar Crust image

In this large-scale galette, cherry tomatoes, fresh corn and scallions are wrapped in a flaky Cheddar crust. The extra step of roasting the tomatoes first yields a pie that's on the just-right side of juicy. Make sure you bake it long enough, and don't be afraid to let the crust get deeply golden brown and allow the base to cook through. A good way to test for doneness is to gently shake the baking sheet: A crust that's not fully baked will stay in place on the baking sheet, whereas a well-baked crust will easily slide from one end to the other. Feel free to substitute another kind of grated cheese for the Cheddar; Gruyère, Monterey jack and Parmesan are all delicious options.

Provided by Erin Jeanne McDowell

Categories     dinner, pies and tarts, vegetables, main course

Time 2h

Yield 1 (15-inch) pie

Number Of Ingredients 14

2 1/2 cups/320 grams all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes
8 ounces/225 grams shredded Cheddar (about 2 cups)
3/4 cup/180 milliliters ice water, plus more as needed
7 cups/1 kilogram cherry or grape tomatoes
1 tablespoon unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon black pepper, plus more to taste
3 cups/435 grams fresh (3 to 5 ears), frozen or canned corn kernels
1 bunch/120 grams scallions, trimmed and sliced into 1/4-inch pieces
1 large egg
Fresh basil, for serving

Steps:

  • Make the Cheddar crust: In the bowl of a food processor, pulse the flour and salt until well combined. Add the butter and pulse until the mixture resembles a coarse meal. There will be visible pieces of butter, but they should be quite small. (You can also do this in a medium bowl with your fingers or a pastry cutter.) Add the shredded cheese and pulse to combine.
  • Transfer the mixture to a medium bowl, make a well in the center of the bowl and pour in the ice water. Toss the mixture with your hands to distribute the water throughout the flour. Once the mixture becomes very fine crumbs, knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture holds together easily in a ball.
  • Form the dough into a 1-inch-thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
  • Make the filling: Heat the oven to 400 degrees with racks in the upper and lower thirds of the oven. On a baking sheet, combine the tomatoes, melted butter and olive oil; season with salt and pepper. Transfer to the top rack of the oven and roast until the tomatoes have become wrinkly, the skins have browned slightly and they've collapsed, 25 to 30 minutes. Cool completely. (You can complete this step in advance and refrigerate for up to 5 days.)
  • When the tomatoes have cooled completely, gently transfer them to a medium bowl. If they've released a lot of liquid, drain the tomatoes in a colander before placing in the bowl. Stir the corn kernels and scallions into the tomatoes; season to taste with salt and pepper.
  • Line a baking sheet with parchment paper. On a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a round about 1/4-inch thick and about 17 inches wide. Roll up the dough onto the rolling pin, wrapping it around the pin, and gently transfer the dough to the prepared baking sheet; unroll. (It will be larger than the baking sheet in the some places; just allow the excess to drape over the edge of the pan.)
  • Gently transfer the cooled tomato and corn mixture to the center of the dough and spread into an even layer, leaving the outside 2 inches uncovered. Working a little bit at a time, fold the outside edges over the filling, pleating the edges as you work.
  • In a small bowl, whisk the egg and 1 tablespoon water together to combine. Brush the egg wash around the outside edge of the crust.
  • Transfer the pie to the lower rack of the oven and bake until the crust is deeply golden brown, 50 minutes to 1 hour.
  • Let cool at least 15 minutes before serving. Serve directly on the baking sheet, or use the parchment paper to slide it onto a cutting board, then slide the parchment away to slice and serve. Serve warm or at room temperature, and garnish with basil just before serving.

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From onceuponachef.com


TOMATO CORN SALAD RECIPE – EASY CORN TOMATO SALAD — EATWELL101
2022-07-19 Ingredients list for the tomato corn salad recipe. 2 ears of cooked corn, shucked and sliced off the cob (or 14 ounces can corn kernels, drained) 2 large ripe avocados, diced; 9 ounces (250 g) cherry tomatoes, halved; 1 or 2 cucumbers, diced; 1/8 red onion, thinly diced; 2 tablespoons fresh lime juice; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/3 teaspoon red chili …
From eatwell101.com


MISO BUTTER CORN & TOMATO PASTA - COOKING FOR PEANUTS
2021-06-22 Instructions. Cook the pasta according to the directions on the packet until al dente. Use a fork to mash 2 tablespoons vegan butter with the miso until fully combined. Set aside. Cook the garlic and tomatoes: Heat the remaining 2 tablespoons vegan butter in a large skillet over medium-low heat until it is melted.
From cookingforpeanuts.com


TOMATO CORN PASTA SALAD - RECIPE RUNNER
In a large serving bowl add the tomatoes, corn, zucchini, green onions, jalapeño, cilantro and queso fresco. Add the cooled pasta in with the other ingredients. Season with salt and pepper. In a jar with a lid or a measuring cup, shake or whisk together all of the ingredients for the vinaigrette. Pour over the pasta salad and toss everything ...
From reciperunner.com


GRILLED VEGETABLE PASTA SALAD WITH MOZZARELLA AND BASIL
2022-07-19 Turn occasionally to make sure veggies are cooking evenly. 3) Remove veggies from the grill and let cool slightly. Peel poblano pepper and cut corn off the cob. 4) Toss veggies with bowtie pasta and add 3 tablespoons of olive oil and red wine vinegar. Stir in mozzarella and season with red pepper flakes, fresh basil, salt and pepper.
From macheesmo.com


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