Corntomatoandbasilsalad Recipes

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:

• Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
• Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
• Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

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.

Steps:

• Put potatoes into a big pot of salted water and bring to a boil. Cook approximately 15 minutes or until fork-tender.
• Scoop potatoes out into a bowl filled with ice water (to stop the cooking).
• Cook the corn in the same boiling water for about 5 minutes.
• Remove cooled potatoes to a cutting board and cut into quarters. Put in a large salad bowl.
• Add corn to the bowl of ice water, until cooled. Drain.
• Cut the kernels off of each ear of corn and add to the salad bowl.
• Add the tomatoes, onion and whole basil leaves (you can tear or julienne them, if you want).
• Add olive oil and lemon juice and toss gently to combine.
• Season with salt and pepper.
• Serve immediately or you can let the flavors meld.

Steps:

• Shuck the corn and scrape off the kernels with a knife. Combine with the black beans in a bowl.
• Cut the tomatoes into quarters, and add them to the beans with the onion. Add the oil, lime juice, salt and pepper, and mix well.
• Just before serving, snip the basil leaves with scissors and mix them into the salad. Correct seasoning.

Steps:

• Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
• Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

Steps:

• Mix seasoned rice vinegar, olive oil and packed chopped basil in a medium sized bowl.
• Add corn that has been cut off the cob, onions if using and tomatoes.
• Salt and pepper to taste.
• Let sit atleast 4 hours overnight is best.
• The longer it sits the better it gets.

Steps:

• In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Steps:

• Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.

Steps:

• Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

Steps:

• Cut tomatoes in quarters or eighths, depending on size.
• Roughly chop basil and place in glass container.
• Add garlic.
• Mix together thoroughly balsamic vinegar and olive oil.
• (A couple of tbsp of each), and pour over basil-garlic mix.
• Season with salt and pepper.
• Cover tightly and marinate at room temperature for 6-8 hours.
• Do not refrigerate before serving.

Steps:

• In a microwave-safe bowl, combine corn and a small amount of water. Cover and microwave on high for 3 to 3-1/2 minutes or until corn is crisp-tender; drain. , In a large bowl, combine the tomatoes, salad dressing, basil and salt. Stir in corn. Serve immediately or refrigerate. Serve with a slotted spoon.

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.