Cherry Tomato And Grilled Corn Salad Food

SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES

Steps:

• Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
• Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
• Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.

GRILLED CORN AND TOMATO SALAD

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.

CHERRY TOMATO AND GRILLED CORN SALAD

Steps:

• Whisk vinegar and oil, season with salt and pepper, to taste.
• Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.

AIR FRYER ROASTED CHERRY TOMATOES

Steps:

• Preheat air fryer to 400 degrees F (200 degrees C).
• Cut a piece of parchment paper to fit slightly larger than your air fryer basket.
• Toss together tomatoes, olive oil, Italian seasoning, salt, pepper and garlic powder in a bowl.
• Place parchment paper into the air fryer basket, then add tomatoes. Roast for 10 minutes.
• Remove tomatoes to a bowl using a spatula. Carefully lift parchment paper out of air fryer and top tomatoes with any remaining juices.

CHERRY TOMATO CORN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. , In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.

CORN, CHERRY TOMATO & ASPARAGUS SALAD

Steps:

• Place lemon juice in a medium bowl and slowly whisk in the olive oil.
• Prepare an ice bath.
• In a large pot of boiling water add 1 tablespoon of salt.
• Add corn and asparagus and blanch till tender crisp.
• Strain into colander and place into ice bath until completely cool.
• Strain and let sit to completely drain all the water.
• Place in a large bowl with the tomatoes, reserved dressing and the mint.
• salt & pepper to taste.
• Serve chilled or at room temperature.
• Enjoy!

HALLOUMI WITH CORN, CHERRY TOMATOES AND BASIL

Steps:

• In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
• Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
• Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.

GRILLED ZUCCHINI WITH ONIONS, CORN, AND CHERRY TOMATOES

Steps:

• Prepare a hot grill.
• Place the zucchini, onions, and corn on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the salt. Toss the vegetables to ensure that they are well coated.
• Place the vegetables on the hot grill. As they begin to brown, turn them carefully so that they brown fully on all sides but stay intact, about 3 minutes per side. Remove the vegetables from the grill and let cool slightly.
• Cut the grilled corn kernels from the cobs and place in a bowl. Add the cherry tomatoes, the remaining 1 tablespoon olive oil and 1 teaspoon salt, the parsley, and garlic. Squeeze the lemon into the bowl and stir to combine.
• Arrange the grilled zucchini on a serving platter. Cut the onion rings in half and drape them over the zucchini. Spoon the tomato and corn mixture over the zucchini and onions. Finish with a grind of pepper and serve warm. Alternatively, make the dish ahead and serve at room temperature.
• GRILLING TIPS
• We like to cut our veggies on the larger side for grilling so they don't burn quickly. We turn them a few times to keep the insides tender while the outside takes on that ideal smoky char. It's important to remember that your meat and veggies continue to cook after you've pulled them off the grill, so be sure to let the meat rest for 5 minutes before serving and take care to remove the vegetables before they overcook.

CHERRY TOMATO CORN SALAD

Steps:

• In a jar with a tight fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper, shake well.
• In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat.
• Refrigerate until serving.

CHERRY TOMATO AND CORN SALAD

Steps:

• Preheat grill for medium-high heat and lightly oil the grate.
• Place corn on the grill; cover and cook until husks are blackened, 15 to 20 minutes. Let sit until easily handled, about 5 minutes. Discard husk and silks; cut kernels off the cob.
• Combine corn kernels, cherry tomatoes, Gouda cheese, olive oil, basil, salt, and pepper in a large bowl; mix gently to blend.

TOMATO, CUCUMBER AND CORN SALAD

Steps:

• Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

CHERRY TOMATO, CORN, AND HALLOUMI SALAD

Steps:

• Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over medium-high. Add garlic and cook, stirring often, until light golden, 30 seconds to 1 minute. Whiskoil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper.
• Return skillet to medium-high heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.
• Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.