ROASTED CORN AND HEIRLOOM TOMATO SALAD
Colorful and refreshing salad using flavorful summer vegetables. The grilled vegetables and crisp tastes complement many grilled meats. You can substitute cherry tomatoes for the baby heirloom tomatoes.
Provided by Dean
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill, turning occasionally, until the kernels are lightly browned, 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred, turning often, about 15 minutes. Remove corn and bell peppers and let cool.
- Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers, seed, and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes, red onion, and basil. Cover and refrigerate until serving time.
- Just before serving, mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.
Nutrition Facts : Calories 116.5 calories, Carbohydrate 16.6 g, Fat 5.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 21 mg, Sugar 6.7 g
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
PAN-ROASTED CORN AND TOMATO SALAD
You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
- Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams
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-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
CILANTRO TOMATO CORN SALAD
Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.
Provided by Ds R.
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
- Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 15.8 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.3 mg, Sugar 3.6 g
CORN TOMATO SALAD
This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.
Provided by SMITH8CLAN
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 160.6 calories, Carbohydrate 17 g, Fat 10.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 14.6 mg, Sugar 5 g
WARM CORN AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.
TOMATO, CUCUMBER AND CORN SALAD
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.
ROASTED CORN AND TOMATO SALAD RECIPE
This easy to make roasted corn and tomato salad is bursting with fresh, bright flavors. This chilled salad is perfect for serving as a side dish during the summer with any BBQ or potluck.
Provided by Serene Herrera
Categories Summer
Time 15m
Number Of Ingredients 12
Steps:
- Remove the husks and silk from the 4 ears of corn. Apply a thin coat of extra virgin olive oil or butter and place on a heated skillet. Allow the corn to cook until heated. Once the corn has cooled to the touch then use a sharp knife to cut off the kernels into a large bowl. Into the same bowl add the chopped tomatoes, cilantro and green onion. In a small jar add the ingredients for the vinaigrette. Shake the jar to combine and mix the dressing. Pour the dressing over the top of the salad. Stir to combine. Sprinkle with the crumbled queso fresco. Serve the salad immediately or place in the refrigerator. Serve the salad cold.
Nutrition Facts : Calories 130 calories, Fat 8 g, Carbohydrate 13 g, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 106 mg, Sugar 1 g
CORN, SWEET ONION, AND TOMATO SALAD
An exciting, cool and refreshing side salad that goes great with grilled meat. Fantastic for get-togethers. You WILL be asked for the recipe! Reserve a piece of sliced tomato and a few cilantro sprigs for garnish.
Provided by Twila Davis Reed
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
- Cover, and chill for 45 minutes to an hour. Stir before serving.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 27.8 g, Fat 1.3 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 472 mg, Sugar 6 g
FRESH CORN AND TOMATO SALAD
This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.
Provided by Lavender Lynn
Categories Corn
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
TOMATO, ROASTED CORN, AND AVOCADO SALAD
Fresh, tiny tomatoes, creamy avocado, roasted corn, jalapeño (providing a small kick of heat), lime, rice vinegar and cilantro a refreshing taste.
Provided by Olga's Flavor Factory
Categories Salad Healthy Vegan Vegetarian Pescatarian Low-Calorie 30 or Less Easy Quick Dairy-Free Shellfish-Free Beginner Gluten-Free Egg-Free Soy-Free Summer Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Oven
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Rub 1/2 to 1 tablespoon of Corn (2 ear) on the Salt (to taste) and Olive Oil (2 tablespoon), and season with Ground Black Pepper (to taste) and Jalapeño Pepper (1).
- Broil for about 5-10 minutes, flipping the corn halfway through but not the jalapeno (broil the skin side only).
- Make the dressing. Mince the Rice Vinegar (1 teaspoon), and combine with Olive Oil (2 tablespoon) and Garlic (1 clove) in a small bowl.
- Pit the Avocado (1) by cutting it in half and removing the seed. Then score and scoop out the avocado.
- Squeeze the Lime (1 tablespoon) into the avocado, and stir gently to combine.
- Strip the kernels of the corn once they are cool. A trick that I found works great is to set a small bowl upside down into a large bowl, place the corn on top of the small bowl and strip.
- Peel the skin off the jalapeno and mince.
- Mix the corn, Avocado, Jalapeño Pepper, Fresh Cilantro (1 tablespoon), tomato, Shallot (1), Grape Tomatoes (1 pint), Scallion (1 tablespoon), and the dressing.
- Serve immediately, since the avocado browns quickly, even though we use lime/lemon juice.
Nutrition Facts : Calories 30 calories, Protein 0.4 g, Fat 2.3 g, Carbohydrate 2.3 g, Fiber 0.6 g, Sugar 0.9 g, Sodium 1.4 mg, SaturatedFat 0.3 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 1.8 g
ROASTED CORN AND TOMATO SALAD
Proof that simple is best! Just 3 ingredients and you have the star of every summer meal, potluck, and barbecue. Vegan and gluten-free!
Provided by Monica | Nourish + Fete
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- To grill corn, simply place it, in the husks, on a hot grill. Close the grill and cook for 15-20 minutes, checking and turning with tongs every 5 minutes or so.
- Peel back the husks and pull off the fine silks. (They should fall off easily.) Cut kernels from the cob and place in a medium bowl.
- Add tomatoes and chopped parsley. Drizzle with olive oil. Sprinkle with salt and pepper. Toss gently to combine, taste, and add more salt and pepper to taste.
Nutrition Facts : Calories 131 kcal, Carbohydrate 22 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 174 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
CORN TOMATO SALAD
Steps:
- Toss all of the ingredients together.
- Let marinade for 5 minutes.
Nutrition Facts : Calories 283 kcal, Carbohydrate 29 g, Protein 10 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 1014 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
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.
ROASTED CORN AND CUCUMBER TOMATO SALAD
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
- Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.
CORN TOMATO PARSLEY SALAD
Naturally sweet, quick to prepare, and very healthy! We eat this with stuffed vine leaves (5 each) and green olives for a light dinner.
Provided by Elise and family
Categories Corn
Time 3m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Chop tomatoes and parsley and mix with corn niblits.
- Mix olive oil and balsamic vinegar in a small dish then pour over salad.
- Toss and serve with parsley sprinkled on top.
Nutrition Facts : Calories 255.6, Fat 9.1, SaturatedFat 1.3, Sodium 32.5, Carbohydrate 45.4, Fiber 5.6, Sugar 7.2, Protein 6.2
CORN TOMATO FETA SALAD
Corn tomato feta salad makes the perfect dish for picnics, BBQ, or potlucks. Try to change my mind. Whether it's summer, winter, or fall, you can never go wrong...
Provided by ScrappyGeek.com
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, stir in the canned corn and diced tomatoes.
- Add in the crumbled feta cheese and mix until combined.
- Season with salt and pepper, drizzle in the olive oil, and stir in the chopped parsley.
- Mix until combined and serve to enjoy.
CORN AND TOMATO SALAD
Tasty and refreshing.
Provided by Food24
Categories Boil
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the corn kernels off the corn cobs (mielies) and boil them in a little salted water until tender (about 4 min), drain and leave to cool. (If I am making it in a hurry, I simply run cold water over the corn in a sieve until it's cooled down.)Once cooled, place it into a large serving bowl and add the remaining ingredients, remembering to crumb in the feta.Whisk the dressing ingredients together in a bowl and, once emulsified, pour over the salad.Toss together until all the ingredients are well muddled and coated in the dressing.Recipe reprinted with permission of Kate Liquorish.
TOMATO BACON CORN SALAD
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a wok or large skillet set over medium-high heat, add the bacon and cook, stirring, until it is very crisp, and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set aside. Pour the bacon fat out from the skillet until about 2 tablespoons remain. Return the pan to medium-high heat, add the shallots to the bacon fat, and cook, stirring, until soft, about 3 minutes. Add the corn and continue cooking, stirring occasionally, until the corn begins to brown, about 6 minutes. Stir in the tomatoes and chiles. Add the crispy bacon and fish sauce and remove from the heat. Then add the cilantro, lime juice and avocado. Gently toss to combine. Taste and season with salt and pepper. Serve warm, chilled or at room temperature.
ROASTED CORN AND TOMATO SALAD
Make and share this Roasted Corn and Tomato Salad recipe from Food.com.
Provided by mydesigirl
Categories Corn
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Core tomatoes and cut into 1/2" cubes.
- Combine tomatoes, corn, diced onions, oil, vinegar, salt, basil and freshly ground pepper in a large bowl and toss gently to blend.
- Let sit for a few minutes.
- Add croutons and toss just before serving.
Nutrition Facts : Calories 304.9, Fat 21.6, SaturatedFat 3.1, Sodium 282.5, Carbohydrate 27.4, Fiber 4.4, Sugar 5.6, Protein 4.6
PAN-ROASTED CORN AND TOMATO SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
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.
More about "roasted corn and tomato salad food"
FRESH CORN AND TOMATO SALAD RECIPE - CHOWHOUND
From chowhound.com
4/5 (16)Total Time 10 minsCategory Side Dish, Make Ahead, Weeknight DinnerCalories 229 per serving
CORN AND TOMATO SALAD RECIPE - BUBBAPIE
From bubbapie.com
CHICKEN, CORN, AND TOMATO SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Calories 231 per servingServings 4
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn kernels; sauté 3 minutes or until tender. Remove corn from heat. Place the corn in a large bowl. Stir in chicken, cherry tomatoes, and green onions; set aside.
- Combine vinegar and the remaining ingredients in a small bowl, stirring mixture with a whisk. Drizzle the vinegar mixture over chicken mixture, tossing gently to coat.
CORN AND TOMATO SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 159 per servingServings 4-6
- In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.
- Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.
- Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.
TOMATO, AVOCADO AND ROASTED-CORN SALAD - FOOD & WINE
From foodandwine.com
5/5 Servings 12
- Preheat the oven to 500°. On a rimmed baking sheet, drizzle the corn with 2 tablespoons of the olive oil. Season the ears with salt and pepper and roast for about 25 minutes, turning a few times, until the kernels are browned; let cool. Cut the kernels from the cobs and transfer to a bowl.
- Turn the oven down to 400°. Spread the pumpkin seeds in a pie plate and bake for about 4 minutes, or until lightly browned. Transfer to a plate to cool.
- Put 1/2 cup of the corn kernels in a blender. Add the lime juice, sherry vinegar, sugar, hot sauce and cinnamon and puree. With the machine on, add the remaining 1/2 cup of olive oil in a thin stream and blend until emulsified. Scrape the vinaigrette into a bowl and season with salt and pepper.
- In a large bowl, toss the remaining corn kernels with the arugula, avocados, red and yellow tomatoes and cucumbers. Add the vinaigrette and toss well. Mound the salad on a large platter, scatter the pumpkin seeds and crumbled cheese on top and serve.
WATERMELON, CORN, AND TOMATO SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 8-10Calories 121 per servingTotal Time 25 mins
- Cook corn in a pot of boiling water until tender, 6 to 8 minutes. Transfer to a bowl of ice water and let cool. Pat corn dry, then cut kernels lengthwise from cobs into long sections. Break into large pieces.
- Cut rind from watermelon and cut melon in half lengthwise. Slice crosswise about 1/4 in. thick. Slice ricotta salata about 1/8 in. thick and set aside.
- In a large, wide bowl, gently combine corn, watermelon, tomatoes, and spinach. Toss very gently with dressing. Ease salad onto a platter and tuck in cheese. Scatter oregano leaves over salad and sprinkle with pepper and salt.
HOT HONEY BUTTER ROASTED CHICKEN WITH CORN AND TOMATO SALAD
From thedailymeal.com
4.5/5 (2)Category Entrees, Salads, Side DishesCuisine AmericanTotal Time 3 hrs
- Vigorously whisk butter, honey, Tabasco Chipotle Pepper Sauce, rosemary and salt in a medium bowl until smooth.
- Rub some of the butter underneath the chicken skin and place lemon rounds on the base of the roasting pan.
- Roast at 375 degrees Fahrenheit until golden brown and has an internal temperature of 165 degrees.
CORN AND TOMATO SALAD WITH THYME AND ROASTED ... - …
From foodandwine.com
5/5 Total Time 50 minsServings 12
- Roast the poblanos over a gas flame until charred all over. Transfer to a plate and let cool. Discard the skin and seeds and cut the poblanos into 1/2-inch dice.
- In a large saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain well.
- In a large, deep skillet, heat the olive oil. Add the corn and zucchini and cook over moderately high heat, until lightly browned on the bottom, about 5 minutes. Reduce the heat to moderate and add the poblanos, scallions, garlic, shallot and thyme and cook, stirring, for 2 minutes. Transfer to a large bowl and let cool to room temperature. Stir in the tomatoes and cilantro, season with salt and pepper and serve.
ROASTED SUMMER CORN AND TOMATO SALAD - FAMILYSTYLE FOOD
From familystylefood.com
4.9/5 (7)Total Time 25 minsCategory SaladCalories 137 per serving
- Cut the kernels from the corn and put into a bowl. Add the zucchini, shallot, 2 tablespoons olive oil, 1 teaspoon salt and the chili pepper. Toss everything together and spread out on the baking sheet.
- Roast until the corn starts to turn golden in spots, 12 - 15 minutes. Add the sugar snap peas and the lime juice to the hot corn and toss.
- Drizzle the 1 tablespoon olive oil, the vinegar and a pinch of salt over the tomatoes and gently toss.
ROASTED CORN AND ROMA TOMATO SALAD | DIABETIC RECIPE ...
From diabeticgourmet.com
Servings 8Calories 308 per servingEstimated Reading Time 2 mins
CORN AND GREEN TOMATO SALAD RECIPE - FOOD & WINE
From foodandwine.com
Servings 8Total Time 45 mins
TOMATO AND CORN SALAD | TESCO REAL FOOD
From realfood.tesco.com
5/5 (2)Category Side DishCuisine GlobalTotal Time 10 mins
ROASTED CORN & ROMA TOMATO SALAD - DREAMFIELDS FOODS
From dreamfieldsfoods.com
Servings 8Calories 310 per servingCategory Main Dish
ROASTED CORN AND CUCUMBER TOMATO SALAD : RECIPES : COOKING ...
From cookingchanneltv.com
Servings 4Total Time 25 mins
WHAT GOES WITH CORN ON THE COB?
From ostrali.com
ROASTED PRAWNS WITH CORN AND TOMATO SALAD – JUNE OVEN
From juneoven.com
TOMATO AND CORN SALAD RECIPES
From tfrecipes.com
COB SALAD OF CORN, AVOCADO AND TOMATO WITH BASIL OIL ...
From langbein.com
ROASTED CORN TOMATO SALAD RECIPES
From tfrecipes.com
BARLEY AND TOMATO SALAD RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
SALMON AND CORN SALAD - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GRILLED CORN AND TOMATO SALAD | HEART AND STROKE FOUNDATION
From heartandstroke.ca
ROASTED CORN AND TOMATO SALAD RECIPES
From tfrecipes.com
ROASTED CORN AND TOMATO RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love