CORN AND AVOCADO 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 the corn 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, and place them in a large bowl.
- Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
- Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.
GARDENER'S SWEET CORN AND CHERRY TOMATO SALAD
This salad is a celebration of the summer garden- fresh ripe corn, sweet juicy cherry tomatoes still warm from the summer sun, and basil picked from the herb garden. I like Yellow Pear and Sweet Million tomatoes, but use whatever grows well in your garden. This is a very simple recipe that is all about using the best that the summer garden can offer. Second rate ingredients will not produce the same result. If you're reading this in the winter, save it until you can use fresh, local produce! You'll be glad you did.
Provided by IngridH
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, whisk the oil and vinegar with salt and pepper to taste to form a dressing.
- Add the remaining ingredients, and toss to coat with the dressing.
- Taste, and reseason if necessary.
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.
EASY CHERRY TOMATO CORN SALAD
In the summer, use fresh sweet corn off the cob. Saute the corn for five minutes in a skillet before adding it to the salad.
Provided by cookbookangie
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.
- Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 138 calories, Carbohydrate 18.4 g, Fat 7.4 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 202.6 mg, Sugar 3.5 g
GREEN BEAN, CORN, AND TOMATO SALAD
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
- Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
- If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.
Nutrition Facts : Calories 275 g, Fat 15 g, Fiber 8 g, Protein 7 g
CHERRY TOMATO CORN SALAD
Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 125 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
CORN, AVOCADO, AND TOMATO SALAD
A vegetarian salad that will be a delight on your table.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.
POTATO, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING
Categories Salad Food Processor Potato Tomato Side Fourth of July Vegetarian Quick & Easy Basil Corn Summer Gourmet
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.
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SWEET CORN AND TOMATO SALAD RECIPE - …
From mygourmetconnection.com
5/5 (1)Category Side DishesCuisine AmericanTotal Time 20 mins
- Place the corn on a steaming rack over 1/2-inch of boiling water. Cover and steam until crisp tender, turning once, 5 to 6 minutes total.
- While the corn cooks, place the tomatoes in a bowl, season to taste with salt and pepper and set aside.
- Remove the corn from the pan and set aside to cool. Once the corn is cool enough to handle, cut the kernels from the cob and transfer them to a serving bowl.
- Season to taste with salt and pepper, then, using a slotted spoon, add the tomatoes to the corn and discard the remaining liquid. Stir in the chives and serve.
GRILLED CORN AND TOMATO SALAD RECIPE - MAEBELLS
From maebells.com
Reviews 50Category 30 Minutes or LessCuisine AmericanTotal Time 55 mins
- Soak the unshucked ears of sweet corn in water for 20 minutes. (This will prevent the corn from burning the outside before it cooks all the way through).
- Heat your grill to medium heat. Place the corn directly on the grill and let cook for 25-30 minutes, rotating every 10 minutes.
SWEET CORN SALSA - IT STARTS WITH GOOD FOOD
From itstartswithgoodfood.com
Cuisine MexicanCategory AppetizerServings 8Calories 90 per serving
- Soak the unshucked ears of sweet corn in water for 20 minutes. (This will prevent the corn from burning the outside before it cooks all the way through). After the corn has soaked remove it from the water and lightly pat dry with a paper towel.
- Heat your grill to medium heat. Place the corn directly on the grill and let cook for 25-30 minutes, rotating every 10 minutes.Remove corn from grill and let it cool.
- When corn is cool enough to handle, remove the husk and silk (it should easily come off). Carefully cut the corn off the cob and place it in the bowl with the tomatoes and bell pepper.
GARDEN FRESH SUMMER QUINOA SALAD - AVERIE COOKS
From averiecooks.com
4.7/5 (3)Total Time 30 minsCategory Sides, Salads & VegetablesCalories 209 per serving
- To a large skillet or saucepan, add the olive oil, sweet Vidalia onions, and cook over medium-high heat, stirring occasionally, until onions have softened and just begin to lightly caramelize, about 7 minutes.
- Add the water, apple cider vinegar, lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper, stir to combine, reduce the heat to low, cover pan, and cook for about 12 to 15 minutes, or until all liquid has been absorbed. While quinoa cooks, chop the remaining ingredients.
- To a very large bowl, add the green onions, nectarines, corn (I don’t cook it and slice it into the bowl directly from the cob), cucumber, tomatoes, basil, season with salt and pepper to taste (I used about 1/2 teaspoon of each), and stir to combine.
CORN AND TOMATO SALAD WITH BASIL – 1840 FARM
From 1840farm.com
Servings 4Estimated Reading Time 3 minsCategory Side Dish
- Add the olive oil and butter to a large skillet over medium heat. Allow the butter to melt and then swirl the pan to coat the entire bottom surface.
- Add the corn kernels to the pan and cook for 4-6 minutes, stirring a few times to prevent the sugars in the corn from sticking to the pan. Add the cherry tomatoes to the pan and stir to combine. Reduce the heat to low and continue to cook for 4-5 minutes. The tomatoes should begin to break apart and the corn should soften but still retain a bit of its texture.
- Add the basil, salt, and pepper to the pan. Taste for seasoning and add more salt and pepper if desired. If the pan seems a bit dry, a drizzle of olive oil can be added before stirring and serving. This salad is delicious served, hot, warm, or cold as leftovers.
CORN, CRAB, AND TOMATO SALAD RECIPE - LIVESTRONG.COM
From livestrong.com
Servings 4Calories 255 per serving
- Ingredients: 1 tablespoon grated lemon rind 5 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon honey ½ teaspoon Dijon mustard 1 cup corn kernels ¼ cup thinly sliced basil leaves 2 tablespoons finely chopped dill 2 tablespoons finely chopped red onion 1 pound lump crabmeat 2 cups cherry tomatoes, halved 2 large tomatoes sliced
- Directions: Combine lemon rind, 4 tablespoons of the lemon juice, olive oil, honey, and mustard in a large bowl and whisk well. Add in basil, dill, onion, and crabmeat and mix until coated. Add cherry tomatoes and gently mix. Arrange 2 tomato slices on each plate and top with ¼ corn and crab mixture. Drizzle remaining 1 tablespoon of lemon juice over each.
EASY SUMMER CORN SALAD WITH TOMATOES - THIS FARM GIRL COOKS
From thisfarmgirlcooks.com
5/5 (10)Total Time 15 minsCategory Side DishCalories 346 per serving
- In a bowl, whisk the dressing ingredients (lime juice, cumin, chili powder and olive oil). Taste and adjust seasoning with a little salt and pepper)
- Heat a skillet over medium high heat. Add corn to the skillet and allow to cook, charring slightly, turning occasionally.
- Remove corn from skillet and place in a large bowl. Add remaining salad ingredients (tomato, onion, cilantro, feta and dressing). Toss to coat.
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