Skillet Fried Corn And Tomatoes Recipes

CORN WITH TOMATOES AND HERBS

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Corn with Tomatoes and Herbs image

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.

Ingredients

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

SOUTHWESTERN SAUTEED CORN

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

Southwestern Sauteed Corn image

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

FRIED SKILLET CORN SALAD

In the South, any kind of vegetable side dish can be called a salad. We like to say that if you add mayonnaise and celery to something, you've got a salad. While this "salad" has neither mayo nor celery, it can be served cold or hot, so I think that counts, right? Sweet summer corn is sautéed with pork belly, red onion, bell pepper and tomatoes for a colorful and savory side.

Provided by Kardea Brown

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

Fried Skillet Corn Salad image

Steps:

Heat a large cast-iron skillet over medium heat. Add the pork belly and cook until crispy, about 3 minutes per side. Remove from the skillet to paper towels to drain, reserving the drippings in the skillet.
Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and season with salt and pepper, then chop the pork belly. Add the pork belly and tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more.

Ingredients

Four 6-by-1/2-inch-thick slices pork belly (about 1/2 pound)
2 tablespoons unsalted butter
1 red onion, finely diced (1 3/4 cups)
1 small green bell pepper, finely diced (3/4 cup)
Kosher salt and freshly ground black pepper
4 cups fresh corn kernels (from 6 ears of corn)
One 14.5-ounce can diced tomatoes, drained

PAN-ROASTED CORN AND TOMATO SALAD

You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.

Provided by Mark Bittman

Categories easy, quick, one pot, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Pan-Roasted Corn and Tomato Salad image

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.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams

Ingredients

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt
black pepper
1/2 cup chopped fresh cilantro, more or less

SAUTEED CORN WITH TOMATOES & BASIL

"We harvest the veggies and basil from our backyard garden just minutes before fixing this recipe! It's so fresh and easy-and always delicious with grilled fish or meat." Patricia Nieh - Portola Valley, California

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Sauteed Corn with Tomatoes & Basil image

Steps:

In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.

Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1 cup fresh or frozen corn
1 tablespoon olive oil
2 cups cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon pepper
3 fresh basil leaves, thinly sliced