Tomato Corn Toss Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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

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



Corn and Tomato Salad image

Steps:

  • Toss the corn, basil, oil, vinegar and tomatoes together in a medium bowl. Season with salt and pepper.

1 cup fresh corn kernels
1/4 cup fresh basil leaves, roughly
2 tablespoons extra-virgin olive oil
1 tablespoon white wine or champagne vinegar
2 vine-ripe tomatoes, seeded and chopped
Kosher salt and freshly ground black pepper

CORN, CUCUMBER AND TOMATO TOSS

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



Corn, Cucumber and Tomato Toss image

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

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)

ROASTED TOMATO AND CORN SALSA

Provided by Valerie Bertinelli

Categories     condiment

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 13



Roasted Tomato and Corn Salsa image

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
  • Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
  • Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
  • Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
  • Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.

4 vine-ripe tomatoes (about 1 1/4 pounds)
2 ears yellow corn, husked, silks removed
1 poblano pepper
1/2 large yellow onion, quartered
3 cloves garlic, unpeeled
2 tablespoons canola oil
Kosher salt
1/2 cup cilantro leaves, plus leaves for garnish (about 1/2 bunch)
1/4 jalapeno, seeded
1/2 teaspoon coriander
1/2 teaspoon cumin
2 to 3 tablespoons lime juice
Lightly salted tortilla chips, for serving

FRESH CORN AND TOMATO SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8



Fresh Corn and Tomato Salad image

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.

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

TAGLIATELLE WITH CORN AND CHERRY TOMATOES

Provided by Anne Burrell

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 10



Tagliatelle with Corn and Cherry Tomatoes image

Steps:

  • Bring a large pot of well-salted water to a boil.
  • Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
  • While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.
  • Buonissimo!!
  • Why We Love: Corn

Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper
1 pint grape tomatoes, cut in half
1 1/2 cups chicken or vegetable stock
Kosher salt
2 ears corn, kernels cut off the cob
1/2 pound fresh tagliatelle
1/2 cup grated parmigiana
6 basil leaves, chiffonade

ROASTED TOMATO AND CORN PIE WITH CHEDDAR CRUST

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



Roasted Tomato and Corn Pie With Cheddar Crust image

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.

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

CHEESE TORTELLINI WITH TOMATOES AND CORN

Fresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! -Sally Maloney, Dallas, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9



Cheese Tortellini with Tomatoes and Corn image

Steps:

  • In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat.

Nutrition Facts : Calories 366 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

1 package (9 ounces) refrigerated cheese tortellini
3-1/3 cups fresh or frozen corn (about 16 ounces)
2 cups cherry tomatoes, quartered
2 green onions, thinly sliced
1/4 cup minced fresh basil
2 tablespoons grated Parmesan cheese
4 teaspoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon pepper

PASTA SALAD WITH TOMATOES AND CORN

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



Pasta Salad with Tomatoes and Corn image

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.

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

SOUTHWEST CORN AND TOMATOES

"I came up with this recipe to use an over-abundance of corn from the garden one year. Everyone liked it so much that I substituted frozen corn so I could make it all year round," writes Trisha Kruse of Eagle, Idaho.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8



Southwest Corn and Tomatoes image

Steps:

  • Preheat oven to 425°. In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle with oil; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm.

Nutrition Facts :

1 package (16 ounces) frozen corn, thawed
5 plum tomatoes, seeded and coarsely chopped
1 large onion, chopped
2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/4 cup minced fresh cilantro
1/2 teaspoon salt

FARMER'S MARKET CORN TOSS

Visit your local farmer's market to gather ingredients for this recipe that is super fresh, easy, and tasty! I like mine with chopped chicken to add a little protein and enjoy as a main dish with sides of corn bread, tortilla chips, and fresh guacamole. Try basil in place of parsley if you prefer.

Provided by Firebal

Categories     Main Dish Recipes     Stir-Fry     Chicken

Time 25m

Yield 4

Number Of Ingredients 9



Farmer's Market Corn Toss image

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
  • Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 15.2 g, Cholesterol 21.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 2.9 g, Sodium 95.1 mg, Sugar 4.8 g

1 tablespoon olive oil
1 small onion, chopped
1 red bell pepper, chopped
2 ears corn, kernels cut from cob
1 large zucchini, chopped
½ cup chopped cooked chicken
¼ cup chopped fresh parsley
¼ cup shredded Colby-Monterey Jack cheese, divided
salt and ground black pepper to taste

TOMATOES STUFFED WITH GRILLED CORN SALAD

Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 8



Tomatoes Stuffed with Grilled Corn Salad image

Steps:

  • Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
  • Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
  • Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
  • Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

3 ears corn, with husks
4 beefsteak tomatoes
1 tablespoon olive oil, plus more for grates
1/2 cup chopped scallions
1/2 cup crumbled soft goat cheese
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
3 slices cooked bacon, crumbled (optional)

FRESH CORN AND TOMATO CASSEROLE

This casserole is wonderful for a backyard picnic. It uses all fresh ingredients and simply contains corn, tomatoes and bacon. A great complement for a barbecue.

Provided by RALWOLF

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 6

Number Of Ingredients 5



Fresh Corn and Tomato Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
  • Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
  • Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
  • Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 38.8 g, Cholesterol 33 mg, Fat 18.5 g, Fiber 5.9 g, Protein 8.9 g, SaturatedFat 8 g, Sodium 629.2 mg, Sugar 7.7 g

4 slices bacon
8 ears fresh corn
¼ cup butter
1 teaspoon salt
2 large tomatoes, sliced

POTATO, TOMATO, CORN AND BASIL SALAD

Summer in a side dish! This is a Dave Lieberman recipe that I adore. You can serve this any time of the year, but I think it's best during the summer. If you're looking for a delicious and different potato salad, this is it! **Added note - You may not need to add the entire amt. of dressing..do it to taste. I found some other reviews and suggestions at the Food Network site. If you want to check there, just type in the name of this recipe in the search box. Happy eating! :-)

Provided by LifeIsGood

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9



Potato, Tomato, Corn and Basil Salad image

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.

Nutrition Facts : Calories 228.1, Fat 10.4, SaturatedFat 1.6, Sodium 311.3, Carbohydrate 33.2, Fiber 4.2, Sugar 8.1, Protein 4.9

1 lb baby red potato, cleaned
5 medium ears of corn, shucked
1 pint grape tomatoes, halved
1 small red onion, peeled and sliced thinly
1 bunch fresh basil, rinsed and dried
1/4 cup extra virgin olive oil
2 lemons, juice of
1 teaspoon kosher salt
pepper, to taste

PASTA WITH FRESH TOMATOES AND CORN

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



Pasta with Fresh Tomatoes and Corn image

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

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

TOMATO AND CORN SALAD

Provided by Marge Perry

Categories     Salad     Tomato     Appetizer     Side     No-Cook     Low Fat     Vegetarian     Quick & Easy     Low Cal     Backyard BBQ     Lunch     Corn     Arugula     Summer     Vegan     Potluck     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10



Tomato and Corn Salad image

Steps:

  • In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.

2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds heirloom tomatoes cut into bite-size wedges
1 1/4 cups (2 ears) cooked corn
4 cups arugula
1 red onion, thinly sliced

BAKED CORN AND TOMATOES

This is an economical and colourful side dish. Goes well with mashed potatoes and most meat. Can corn can be substituted with 3 cups frozen corn.

Provided by Tebo3759

Categories     Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6



Baked Corn and Tomatoes image

Steps:

  • Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish.
  • Toss bread crumbs with melted butter.
  • Spread over veggies.
  • Bake@ 350 degrees F.
  • for 35 to 40 minutes or until topping is browned and veggies heated through.

2 (12 ounce) cans kernel corn, drained
2 cups tomatoes, peeled and chopped or 1 (28 ounce) can tomatoes
1 teaspoon sugar
salt and pepper
1 cup fresh breadcrumb
2 tablespoons butter or 2 tablespoons margarine, melted

TOMATO AND CORN SALSA

Provided by Robin Donovan

Categories     Onion     Tomato     Side     No-Cook     Quick & Easy     Father's Day     Corn     Summer     Jalapeño     Cilantro     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7



Tomato and Corn Salsa image

Steps:

  • Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.

1 small red onion, chopped
1/2 teaspoon salt
Juice of 2 limes
4 red or green jalapeño chiles, seeded and finely chopped
4 medium tomatoes, chopped
1 cup fresh or frozen (thawed) corn kernels
1 cup chopped cilantro

CORN SOUP WITH FRESH TOMATOES

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



Corn Soup with Fresh Tomatoes image

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.

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

TOMATO & CORN AU GRATIN

Corn au gratin is an essential part of any family get-together, and it's even better when paired with tomatoes in this delicious dish. —Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 14 servings.

Number Of Ingredients 13



Tomato & Corn au Gratin image

Steps:

  • In a small bowl, mix crushed crackers and butter until blended; press half of the mixture onto the bottom of a greased 13x9-in. baking dish. Stir Parmesan cheese into remaining cracker mixture; set aside., In a large bowl, mix the tomatoes, corn, 1 cup cheddar cheese, green pepper, green onions, bacon, sugar, garlic salt and pepper; carefully spoon over crust. Sprinkle with remaining cheddar cheese; drizzle with cream. Top with reserved cracker mixture., Bake, uncovered, at 350° for 30 minutes, then broil on high for 5 minutes until top is bubbly and golden brown.

Nutrition Facts : Calories 339 calories, Fat 25g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 745mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.

2-1/2 cups crushed butter-flavored crackers
1/2 cup butter, melted
1/2 cup grated Parmesan cheese
1 can (28 ounces) crushed tomatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups shredded sharp cheddar cheese, divided
1 medium green pepper, chopped
4 green onions, chopped
6 bacon strips, cooked and crumbled
2 tablespoons sugar
1 teaspoon garlic salt
1 teaspoon pepper
1 cup heavy whipping cream

CILANTRO TOMATO CORN SALAD

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



Cilantro Tomato Corn Salad image

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

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)

FRESH CORN AND TOMATO FETTUCCINE

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



Fresh Corn and Tomato Fettuccine image

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.

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

CONTEST-WINNING TOMATO CORN SALAD

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



Contest-Winning Tomato Corn Salad image

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

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

ROASTED CORN, TOMATO AND GARLIC QUESO

Perfect for game day and potlucks, this creamy queso recipe is chock full of roasted corn, tomatoes and garlic. Ready in under an hour, serve the dip warm with your favorite chips.

Provided by Cindy Rahe

Categories     Appetizer

Time 50m

Yield 8

Number Of Ingredients 12



Roasted Corn, Tomato and Garlic Queso image

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • Break apart garlic bulb into cloves but leave skins on. In large bowl, toss garlic cloves, corn and tomatoes with 1 tablespoon of olive oil; spread on cookie sheet.
  • Roast 25 to 30 minutes or until vegetables are caramelized around edges a little bit. Remove from oven; set aside to cool.
  • While vegetables are roasting, in 3-quart saucepan, heat remaining tablespoon oil over medium heat. Add shallot and salt; cook until softened and translucent. Stir in evaporated milk and green chiles. Heat to boiling. Add cream cheese, stirring well to combine. In 2 batches, add Cheddar and pepper Jack cheese, stirring well after each addition until combined. Remove from heat.
  • Squeeze cooled cooked garlic from skins into cheese mixture. Fold in roasted corn and tomatoes. Serve queso warm with chips.

Nutrition Facts : ServingSize 1 Serving

1 bulb garlic
1 cup fresh corn kernels or frozen corn
1/2 cup grape tomatoes, halved
2 tablespoons olive oil
2 tablespoons finely chopped shallot
Dash salt
1 can (12 oz) evaporated milk
1 can (7 oz) Old El Paso™ diced green chiles
4 oz (half of 8-oz package) cream cheese
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
Food Should Taste Good® chips

CORN AND POTATOES WITH HEIRLOOM TOMATOES

Categories     Salad     Blender     Potato     Tomato     Side     Quick & Easy     Bacon     Corn     White Wine     Summer     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 (first course or side dish) servings

Number Of Ingredients 10



Corn and Potatoes with Heirloom Tomatoes image

Steps:

  • Cook bacon in a heavy medium saucepan over medium heat, stirring occasionally, until browned and crisp. Transfer with a slotted spoon to paper towels to drain and reserve fat in pan.
  • Cook shallot with 1/4 teaspoon kosher salt in fat in pan over medium heat, stirring occasionally, until softened. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Stir in potatoes, 1/2 cup water, and 1/2 teaspoon kosher salt and simmer, uncovered, stirring occasionally, until liquid is reduced by thouree quarters and thickened, about 10 minutes.
  • Meanwhile, purée 1 cup corn with 1 tablespoon water in a blender. Force thourough a fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
  • Add remaining 3 cups corn kernels to potato mixture along with paprika, thyme, remaining 3/4 cup water, and remaining 1/4 teaspoon kosher salt and simmer, partially covered, stirring occasionally, until corn and potatoes are tender and most of liquid is evaporated, 10 to 12 minutes.
  • Remove from heat and stir in tomatoes, corn liquid, 1/4 teaspoon pepper, and kosher salt to taste. Serve sprinkled with bacon.

1/4 pound bacon (4 slices), chopped
1 shallot, minced
1 teaspoon kosher salt, divided
1/4 cup dry white wine
1/2 pound Yukon Gold potatoes, peeled and cut into 1/3-inch dice (1 1/2 cups)
1 1/4 cups plus 1 tablespoon water, divided
4 cups corn (from 8 ears), divided
1 1/2 teaspoons sweet Spanish smoked paprika
1/4 teaspoon chopped fresh thyme
1/2 pound heirloom or cherry tomatoes, chopped or halved

More about "tomato corn toss recipes"

CORN & TOMATO SAUTE RECIPE - EATINGWELL
Directions. Instructions Checklist. Step 1. Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil) and salt. Advertisement.
From eatingwell.com


CORN AND TOMATO SALSA RECIPE - FOOD NEWS
How do you make roasted corn salsa? Chop the peppers, onion and cilantro finely. Mix the corn with the onion, red pepper, half the jalapeno and 1/2 cup cilantro. Toss with the lime juice and any juices from the pepper-steaming bowl, and add salt and pepper to taste. If a hotter salsa is desired, add more of the jalapeno.
From foodnewsnews.com


SAUTéED CORN AND TOMATOES - BUDGET BYTES
Stir to combine and turn the heat up to medium. Allow the skillet to simmer for about 10 minutes, or until most of the juices have evaporated and the mixture has thickened. Add the frozen corn to the skillet (no thawing needed). Stir to combine and heat through (3-5 minutes). Taste and adjust the salt if needed.
From budgetbytes.com


CORN & TOMATO SALAD RECIPE - FOOD.COM
Corn & Tomato Salad. Recipe by Debbwl. This is a good basic corn salad to which you can add things to fit your taste such as red onions, or a Jalapeno. This is better if it is chilled for about a half hour before serving. 6 People talking Join In Now Join the conversation! READY IN: ...
From food.com


MISO BUTTER CORN & TOMATO PASTA - COOKING FOR PEANUTS
Stir occasionally and mash the tomatoes gently to release the juices. Add the miso butter and stir to combine. Add the corn and mix until fully incorporated. Cook for about 2 minutes more, or until heated through, stirring frequently. Mix in the cooked pasta until fully incorporated.
From cookingforpeanuts.com


BEST ROASTED TOMATO AND CORN SALSA RECIPES | FOOD NETWORK ...
Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 ...
From foodnetwork.ca


TOMATO CORN SALAD WITH AVOCADO - CHAMPAGNE TASTES®
Tip: Place a chef's knife lengthwise along one side of the cob. Cut the kernels along that side off in one cut, and then rotate and repeat. Heat 1 TB oil over medium heat in a heavy-bottom pan. When the oil is hot, add the corn. Let the corn sear until it …
From champagne-tastes.com


CORN-AND-TOMATO SCRAMBLE RECIPE - EPICURIOUS
Step 2. While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch …
From epicurious.com


FRESH TOMATO PASTA TOSS RECIPE: HOW TO MAKE IT - FOOD NEWS
Tomato Corn Pasta Salad is the perfect summer pasta salad to take to barbecues! Full of seasonal produce and tossed in a sweet and tart honey lime vinaigrette. Pasta salad is a no brainer side dish to make for summer barbecues. Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix …
From foodnewsnews.com


ROASTED TOMATO AND CORN SALSA RECIPE | RACHAEL RAY IN SEASON
Cut the kernels off the cobs and set aside. Advertisement. Step 2. In a medium bowl, toss together the roasted pepper, corn kernels, onion, roasted tomatoes, garlic, cayenne and cilantro. Add the lime juice and season to taste with salt. The salsa can be kept in the refrigerator for up to 4 days. Close this dialog window.
From rachaelraymag.com


CHERRY TOMATO CORN SALAD RECIPES - FOOD NEWS
How to make tomato and corn salad with avocado? Ingredients. 1 1 pint halved cherry tomatoes. 2 1 diced into 1/2 inch pieces avocado. 3 2 cup cooked fresh or frozen corn. 4 1/2 cup finely diced red onion. 5 2 tablespoons olive oil. 6 1 tablespoon fresh lime juice. 7 1/2 teaspoon grated lime zest. 8 1/4 cup chopped fresh cilantro. 9 1/4 teaspoon salt. 10 1/4 teaspoon pepper.
From foodnewsnews.com


HOW TO PLANT TOMATOES WITH CORN MEAL | HOME GUIDES | SF GATE
1. Till or turn 25 pounds of corn gluten meal into each 1,000 square feet of soil a few weeks prior to transplanting tomatoes. This will provide the nitrogen needed to jump start tomato growth ...
From homeguides.sfgate.com


CORN AND TOMATO SALAD WITH TORN CROUTONS | KITCHN
Kernels cut from 3 ears sweet corn, plus the milky pulp scraped from the cob (about 2 cups total) 1 pound. tomatoes (all shapes and colors), cored and cut into wedges or chunks, or whatever looks pretty. 3 to 4. scallions, trimmed (including ½ inch off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well.
From thekitchn.com


TOMATO CORN PASTA SALAD - RECIPE RUNNER
1/2 teaspoon ground cumin. 1/4 teaspoon garlic powder. Instructions. Cook the pasta until al dente. Drain and rinse the pasta under cold water. 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.
From reciperunner.com


LEMONY CORN AND TOMATO SALAD - DELIGHTFUL MOM FOOD
Instructions. In a small bowl combine the olive oil, lemon, garlic powder, onion powder, oregano, salt, and pepper. Set aside until ready to use. In a medium sized bowl, add the corn, halved tomatoes, jicama, scallions, freshly chopped basil, and arugula leaves. Pour in the dressing and toss to mix until coated.
From delightfulmomfood.com


ROASTED CORN AND TOMATO SALAD RECIPE - FOOD NEWS
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. Instructions. Cook the pasta until al dente. Drain and rinse the pasta under cold water. In a large serving bowl […]
From foodnewsnews.com


CHARRED TOMATO AND CORN PESTO PASTA. - HALF BAKED HARVEST
Roast for 10-15 minutes or until the tomatoes collapse. Meanwhile bring a large pot of salted water to a boil. Boil the pasta until al dente and drain well. Add the pasta to a large serving bowl and toss with the zucchini and basil pesto. Add the cherry tomatoes and grilled corn. Break the burrata over the pasta.
From halfbakedharvest.com


TOMATO CORN TOSS RECIPE
Crecipe.com deliver fine selection of quality Tomato corn toss recipes equipped with ratings, reviews and mixing tips. Get one of our Tomato corn toss recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Corn pudding Are you interested in making a wonderful comfort food? If you are really interested, this corn pudding recipe …
From crecipe.com


GREEN TOMATO PASTA TOSS RECIPE - FOOD NEWS
Meanwhile, cook the pasta just past al dente in a large pot of salted water. Reserve about 1/2 cup of the cooking water, and drain the pasta. Add the pasta to the simmering sauce, toss, and let cook for 2 minutes or so.
From foodnewsnews.com


TOMATO, CORN, AND BASIL SALAD RECIPE - THE SPRUCE EATS
Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop. Add to the bowl with the corn. Toss the corn and tomatoes with dressing. Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the …
From thespruceeats.com


TOMATO CORN SALSA - CANADIAN LIVING
Food / Lunch & Dinner / Tomato Corn Salsa; Tomato Corn Salsa Jul 14, 2005. By: The Canadian Living Test Kitchen. Share. Author: Canadian Living Tomato Corn Salsa Jul 14, 2005. By: The Canadian Living Test Kitchen. Share. Portion size 500 servings; Credits : Canadian Living Magazine: July 2004; Ingredients; Method; Ingredients. 1 tomato chopped …
From canadianliving.com


SPICY ROASTED TOMATO AND CORN SOUP | FRESH TASTES BLOG ...
Directions. Preheat oven to 375 degrees F. On a parchment-lined 1-inch rimmed baking sheet, drizzle the tomatoes with the olive oil and sprinkle with a pinch of salt. Transfer to the oven to roast ...
From pbs.org


Related Search