Cherry Tomato And Grilled Corn Salad Recipes

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.

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.

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.

Steps:

• Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over medium-high. Add garlic and cook, stirring often, until light golden, 30 seconds to 1 minute. Whiskoil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper.
• Return skillet to medium-high heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.
• Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.

Steps:

• In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. , In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.

Steps:

• Preheat grill for medium-high heat and lightly oil the grate.
• Place corn on the grill; cover and cook until husks are blackened, 15 to 20 minutes. Let sit until easily handled, about 5 minutes. Discard husk and silks; cut kernels off the cob.
• Combine corn kernels, cherry tomatoes, Gouda cheese, olive oil, basil, salt, and pepper in a large bowl; mix gently to blend.

Steps:

• In a jar with a tight fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper, shake well.
• In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat.
• Refrigerate until serving.

Steps:

• Grill the corn in the husk, then shave off kernels and set aside.
• Combine vinegar, basil, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper and oil in a blender. Blend until smooth.
• Combine the corn kernels, onion and tomato in a large bowl.
• Add the dressing and toss to coat. Season with salt and pepper to taste.
• Let sit at room temperature for 30 minutes to let the flavors mingle.
• Stir in the blue cheese crumbles.

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.