FRESH CORN AND TOMATO SALAD
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.
CREAMY CORN AND TOMATO PASTA SALAD
Enjoy best-of-summer flavors all year long with this corn and tomato pasta salad in a sour cream-and-chive dressing.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. About 3 minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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
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.
SWEET CORN-TOMATO SALAD
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CORN PASTA SALAD
After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CORN AND TOMATO PASTA SALAD
Provided by Food Network Kitchen
Time 35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, whisk the vinaigrette, shallot and lemon zest in a large bowl; set aside.
- Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels.
- Add the pasta, corn, tomatoes, fennel and fronds, and basil to the vinaigrette; toss to coat and season with salt and pepper. Gently fold in half of the goat cheese, then top with the rest.
- Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)
PASTA SALAD WITH ASPARAGUS, CORN AND SUN-DRIED TOMATOES
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
- Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
- Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
CORN PASTA WITH SUN-DRIED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
- Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
- Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.
TAGLIATELLE WITH CORN AND CHERRY TOMATOES
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
CORN, TOMATO, AND BASIL PASTA
Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
- In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
- In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
PASTA SALAD WITH TUNA, CORN AND CHERRY TOMATOES
A recipe from Ricardo that I made today for DH and DS. For DS I used cubed cheddar and DH feta cheese.
Provided by Boomette
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool in a large bowl. Add the remaining ingredients. Toss to combine. Season with salt and pepper.
- Serve immediately or refrigerate.
- Variation: For a salad that could appeal to more kids, use bocconcini cheese, and in the grown-up version, use feta cheese.
SUNDRIED TOMATO, CORN AND BACON PASTA SALAD
I have not yet tried this recipe but it looks absolutely delicious. Anything with bacon makes me drool, even just reading the recipe! haha
Provided by deeleebee
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place bacon strips on a large skillet, place the skillet on the stovetop, and then turn the heat on medium-high. Cook the bacon until it starts to crisp up and then flip to cook the other side. Remove the bacon and place it on a paper towel-lined plate. Break the bacon into bite-sized pieces once it cools slightly.
- When the bacon is about half-cooked, start boiling water in a medium-large pot. Once the water comes to a boil, add your pasta and cook until it is just al dente (8-10 minutes for dry pasta).
- While the bacon cooks and the water boils, cut the corn off the cob and prepare the sun-dried tomato sauce. Roughly chop the sun-dried tomatoes, then add the tomatoes and the oil from the jar to the bowl of a food processor. Add the garlic and parmesan cheese and then process the ingredients until the tomatoes are finely chopped.
- After the bacon has cooked, add the corn to the bacon grease (you can drain some of the oil) and cook for about 3-4 minutes, just enough to lightly cook the corn.
- When the pasta has finished cooking, drain it, then add it to the skillet with the corn. Add the bacon and the sun-dried tomato sauce and stir well to coat the pasta with sauce. Finally, add some diced fresh mozzerella and fresh basil.
Nutrition Facts : Calories 485.1, Fat 7.5, SaturatedFat 2.1, Cholesterol 7.6, Sodium 908.2, Carbohydrate 90.7, Fiber 8.5, Sugar 19.1, Protein 19.2
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
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.
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
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
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