PAN-ROASTED CORN AND TOMATO SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
WARM CORN AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.
CORN AND TOMATO SALAD
Toss together fresh corn, ripe tomatoes and basil for this summery salad.
Provided by Food Network Kitchen
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Toss the corn, basil, oil, vinegar and tomatoes together in a medium bowl. Season with salt and pepper.
PAN-ROASTED CORN AND TOMATO SALAD RECIPE - (4.5/5)
Provided by garciamoss
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
ROASTED CORN AND TOMATO SALAD
Make and share this Roasted Corn and Tomato Salad recipe from Food.com.
Provided by mydesigirl
Categories Corn
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Core tomatoes and cut into 1/2" cubes.
- Combine tomatoes, corn, diced onions, oil, vinegar, salt, basil and freshly ground pepper in a large bowl and toss gently to blend.
- Let sit for a few minutes.
- Add croutons and toss just before serving.
Nutrition Facts : Calories 304.9, Fat 21.6, SaturatedFat 3.1, Sodium 282.5, Carbohydrate 27.4, Fiber 4.4, Sugar 5.6, Protein 4.6
CORN TOMATO SALAD
This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.
Provided by SMITH8CLAN
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
- In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.
Nutrition Facts : Calories 160.6 calories, Carbohydrate 17 g, Fat 10.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 14.6 mg, Sugar 5 g
PAN-ROASTED CORN AND TOMATO SALAD
Steps:
- 1. Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish. 2. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
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ROASTED CORN AND TOMATO SALAD - NOURISH AND FETE
From nourish-and-fete.com
Cuisine AmericanTotal Time 25 minsCategory Side DishCalories 131 per serving
- To grill corn, simply place it, in the husks, on a hot grill. Close the grill and cook for 15-20 minutes, checking and turning with tongs every 5 minutes or so.
- Peel back the husks and pull off the fine silks. (They should fall off easily.) Cut kernels from the cob and place in a medium bowl.
- Add tomatoes and chopped parsley. Drizzle with olive oil. Sprinkle with salt and pepper. Toss gently to combine, taste, and add more salt and pepper to taste.
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