Fresh Corn And Tomato Salad With Cheese Food

GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE

Steps:

• Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
• Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

CORN TOMATO SALAD

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.

CORN SALAD WITH GOAT CHEESE

Steps:

• Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.

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.

SWEET CORN AND TOMATO SALAD WITH FRESH CILANTRO

Steps:

• Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

ARUGULA, FRESH CORN AND TOMATO SALAD

Steps:

• In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper.
• Let the shallots stand in the vinegar for 10 minutes. Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
• Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
• Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.

FRESH TOMATO AND CORN SALAD

Steps:

• Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
• Stir.
• Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
• Stir before serving.

FRESH CORN AND TOMATO SALAD

Steps:

• Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
• Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk the vinegar, salt, and 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.
• Toss in the tomatoes, scallions, and mozzarella.
• Pour the vinaigrette over the salad and toss to coat.
• Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.

FRESH CORN AND TOMATO SALAD WITH CHEESE

Steps:

• Husk the corn and remove and discard the silk. Rinse with cold water and set aside. Bring a large pan of water to a rolling ball. Drop in the corn and cook for 2 minutes. Remove the pan from the heat and allow the corn to stand in the water for 5 minutes. Alternative cooking method: wrap corn in wax paper (not plastic wrap) and microwave for 2 minutes.
• Drain the corn and flood with cold water. Pat the corn dry with toweling. Using a sharp knives, cut the kernels from the corn, place into a bowl and set aside.
• Cut the tomatoes crosswise into 1/8-inch thick slices and thinly slice the onion.
• Arrange the lettuce leaves on a large platter and place the tomatoes and onions on top in an overlapping pattern. Ladle the corn in the center of the platter. Chill the platter of vegetables for about an hour.
• Meanwhile, make the salad dressing. In a small bowl combine the oil, vinegar, garlic and lemon juice. Stir in the cheese, chopped basil or cilantro, salt and black pepper and beat briskly with a fork or whisk until creamy and well-blended. Just before serving, drizzle the salad dressing over the corn and tomatoes and serve immediately.