Warm Corn And Tomato Salad Recipes

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

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



Corn Tomato Salad image

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

6 ears corn, husked and cleaned
1 red bell pepper, seeded and diced
½ red onion, diced
1 medium tomato, diced
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
1 tablespoon minced garlic
ground black pepper to taste

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

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

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

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

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

GRILLED CORN AND TOMATO SALAD

Provided by Michael Symon : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11



Grilled Corn and Tomato Salad image

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.

4 ears sweet corn, unhusked
Kosher salt
1 clove garlic, minced
1 jalapeño pepper, seeds and ribs removed, minced
Zest and juice of 3 limes
1/2 cup extra-virgin olive oil
1 ripe avocado, halved, pitted, peeled and diced
1 cup halved cherry tomatoes
6 scallions, thinly sliced
3/4 cup finely chopped fresh cilantro leaves
Freshly ground black pepper

WARM CORN SALAD

This salad goes great with steak. No sugar is added, but it's so sweet!

Provided by jennynoe

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7



Warm Corn Salad image

Steps:

  • Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 15.1 g, Cholesterol 2.7 mg, Fat 1.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 19.1 mg, Sugar 2.9 g

1 teaspoon butter
2 ears fresh corn, kernels cut from cob
½ red onion, diced
1 tablespoon fresh parsley
salt to taste
ground black pepper to taste
1 tablespoon chopped fresh chives

CORN FRITTERS WITH ARUGULA AND WARM TOMATO SALAD

Categories     Leafy Green     Tomato     Vegetable     Appetizer     Fry     Vegetarian     Cornmeal     Corn     Arugula     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 23



Corn Fritters with Arugula and Warm Tomato Salad image

Steps:

  • Prepare tomatoes:
  • Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.
  • Make fritters while tomatoes cool:
  • Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
  • Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
  • Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
  • Prepare arugula:
  • Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
  • Divide arugula, fritters, and tomatoes among 8 small plates.

For tomatoes
6 scallions, white and pale green parts separated from dark green parts and both finely chopped
2 tablespoons olive oil
1 lb cherry or grape tomatoes, halved (3 to 4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
For fritters
2/3 cup corn (cut from 2 ears)
2/3 cup yellow cornmeal
3 tablespoons all-purpose flour
1/4 teaspoon salt, or to taste
1/8 teaspoon baking soda
Pinch of sugar
1/2 cup whole milk
1 large egg
1/3 cup vegetable oil
For arugula
2 1/2 teaspoons white-wine vinegar
1/2 teaspoon whole-grain mustard
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 tablespoons olive oil
1 lb arugula, coarse stems discarded (8 cups)

More about "warm corn and tomato salad recipes"

CORN TOMATO SALAD • LONGBOURN FARM
May 15, 2020 2 cans corn about 15 ounces, drained and rinsed 1 pint cherry tomatoes halved 1/3 cup scallions chopped 1/2 cup feta cheese crumbled 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoon olive oil 2 tablespoons lime …
From longbournfarm.com
corn-tomato-salad-longbourn-farm image


CORN AND TOMATO SALAD WITH CILANTRO DRESSING RECIPES
In a large bowl combine corn, tomatoes and red onion.In a blender combine oil, cilantro, mint, vinegar, lime juice, brown sugar, garlic and salt and … Just before serving, pour dressing over …
From alhikmahfm.dixiesewing.com


WARM CORN AND TOMATO SALAD | RECIPE | FOOD NETWORK RECIPES, …
Jun 1, 2014 - Get Warm Corn and Tomato Salad Recipe from Food Network. Jun 1, 2014 - Get Warm Corn and Tomato Salad Recipe from Food Network. Pinterest. Today. Explore. When …
From pinterest.com


WARM CORN AND TOMATO SALAD - RECIPES LIST
2 tablespoons extra virgin olive oil (EVOO) 1 small red bell pepper, chopped; 1 small green or orange bell pepper, chopped; 4 scallions, whites and greens, chopped
From recipes-list.com


CORN AND TOMATO SALAD RECIPE | LAURA FUENTES
Add the basil, olive oil, lime juice, honey, salt, and black pepper to a lidded jar. Seal the lid and shake to combine. In a large bowl, add the corn, tomatoes, cucumber, avocado, and shallot.
From laurafuentes.com


10 BEST WARM CORN SALAD RECIPES | YUMMLY
Nov 26, 2022 frozen whole kernel corn, medium tomato, loosely packed fresh basil leaves and 3 more Esquites (Creamy Corn Salad) IngridStevens kosher salt, sugar, EVOO, canola mayo, …
From yummly.com


WARM CORN AND TOMATO SALAD – RECIPES NETWORK
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 …
From recipenet.org


WARM ROSEMARY CORN AND TOMATO SALAD RECIPE | MYFOODDIARY
Yield: 4 servings Preparation time: 5 minutes Baking time: 12 minutes Ingredients. 3 ears of corn, kernels cut off; 1 cup cherry or grape tomatoes; ¼ cup diced onion; ½ tsp extra virgin olive oil
From myfooddiary.com


BEST CORN AND TOMATO SALAD - A SPECTACLED OWL
Apr 27, 2022 In a large mixing bowl, combine tomatoes, onion, vinegar, basil, dill, salt and pepper. Set aside. Add oil to a large skillet over medium-high heat. Once hot, add corn …
From aspectacledowl.com


WARM FRESH CORN AND TOMATO SALAD - FOODLION.COM
Mar 12, 2019 Directions. Rinse and dry iceberg lettuce, cut into large sections and then arrange on a large platter. Cut corn off the cob and toss in 1 tbsp. of olive oil, salt, pepper, smoked …
From foodlion.com


SWEET CORN & TOMATO GALETTE RECIPE - FOOD.COM
Fresh sweet corn and heirloom tomatoes married with a crispy galette make a midsummer day dream come true.
From aarachis.heroinewarrior.com


CORN AND TOMATO SALAD RECIPE | MYRECIPES
Directions Step 1 In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes. Step 2 …
From myrecipes.com


15 LAYERED BEEF ENCHILADA CASSEROLE - SELECTED RECIPES
Step 5: Bake Enchiladas and Serve. Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a …
From selectedrecipe.com


WARM CORN AND TOMATO SALAD | EDIBLE RHODY
Jun 9, 2016 Preparation. First remove corn kernels from the cobs and set aside. In a medium saute pan, cook bacon until crispy. Drain bacon grease from the pan and roughly chop the …
From ediblerhody.ediblecommunities.com


Related Search