Corn Tomato And Basil Salad Food

POTATO, TOMATO, CORN AND BASIL SALAD

Steps:

• Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
• Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
• Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

GRILLED CORN AND TOMATO SALAD WITH THAI BASIL VINAIGRETTE DRESSING

Steps:

• Preheat a grill to medium-high heat.
• Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
• Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
• Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.

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.

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING

Steps:

• Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO

Steps:

• Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
• Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

POTATO, TOMATO, CORN AND BASIL SALAD

Steps:

• Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
• Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
• Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

ORZO SALAD WITH CORN, TOMATOES, & BASIL

Steps:

• To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
• To prepare salad, cook pasta according to package directions, omitting salt and fat.
• Drain, and place in a large bowl.
• Spoon half of dressing over pasta; toss to coat.
• Cool to room temperature.
• Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
• Let stand 30 minutes.

CORN, TOMATO AND BASIL SALAD

Steps:

• Mix seasoned rice vinegar, olive oil and packed chopped basil in a medium sized bowl.
• Add corn that has been cut off the cob, onions if using and tomatoes.
• Salt and pepper to taste.
• Let sit atleast 4 hours overnight is best.
• The longer it sits the better it gets.

POTATO, TOMATO, CORN AND BASIL SALAD

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.

CORN, TOMATO AND BASIL SALAD

Steps:

• Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
• Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

CORN, TOMATO AND BASIL SALAD

Steps:

• Using large knife, cut corn kernels from cob.
• Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.
• Add half of garlic to each skillet; sauté 1 minute.
• Add half of corn to each skillet; sauté until just cooked through, about 5 minutes.
• Remove from heat.
• Add half of basil to skillets.
• Transfer corn mixture to large bowl.
• Cool slightly, stirring occasionally.
• Stir in tomatoes, vinegar, 6 tablespoons oil and remaining basil, dividing equally.
• Season with salt and pepper.
• Cover; chill 3 hours or up to 8 hours.