TOMATO, CORN, AND BASIL SALAD RECIPE
Fresh tomato, corn, and basil make the perfect, ultra-summer salad that's tasty with any grilled meat or on its own.
Provided by Molly Watson
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- In a salad bowl mix together the oil, vinegar, and salt.
- Peel and mince the shallot. Add it to the dressing and stir to combine.
- Husk the corn and use a sharp knife to cut off the kernels . When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels.
- To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.
- Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.
- Toss the corn and tomatoes with dressing.
- Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).
Nutrition Facts : Calories 75 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 192 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SESAME CORN AND BASIL SAUTE
Provided by Katie Lee Biegel
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Lightly toast the sesame seeds in a large skillet over medium heat, taking care not to burn them, 2 to 3 minutes. Transfer to a small bowl and reserve.
- Return the skillet to medium heat and add the butter and garlic. Saute the garlic as the butter melts, about 2 minutes. Add the corn, salt and pepper to taste. Cook until the corn is just tender and warmed through, about 5 minutes. Turn off the heat and add the sesame seeds and half the basil and mix until combined. Transfer to a serving bowl and garnish with the remaining basil.
FRESH CORN SALAD
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
SUMMER CORN SALAD
This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.
Provided by Eileen
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
- In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g
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
SUMMER CORN SALAD
This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BASIL-CORN SALAD
It only takes 40 minutes to make this vegetarian side dish made with fresh corn, chopped tomatoes and onions. To save even more time, use whole kernel sweet corn.
Provided by By Angie McGowan
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
- Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
- Cover and refrigerate salad until ready to serve.
Nutrition Facts : Calories 86.8, Carbohydrate 9.1 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 153.2 mg, Sugar 3.6 g
CORN SALAD WITH TOMATOES, BASIL AND CILANTRO
High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
FRESH BASIL CORN SALAD
I am something of a basil addict, and this salad is the reason. Even if you're tempted, don't use canned or frozen corn - it's just not the same! From Barefoot Contessa.
Provided by Kishka
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fill a large bowl with ice water.
- Set aside.
- Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
- Drain corn and prevent further cooking by plunging into the bowl of ice water.
- When corn has cooled, cut the kernels off the cob.
- Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
- Add the fresh basil just before serving.
- Serve cold or at room temperature.
Nutrition Facts : Calories 242.4, Fat 12.4, SaturatedFat 1.7, Sodium 221.2, Carbohydrate 33, Fiber 4, Sugar 7.5, Protein 5.4
QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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