Tomato Corn Salad Food

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EASY CHERRY TOMATO CORN SALAD



Easy Cherry Tomato Corn Salad image

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

¼ cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup peeled, seeded, and chopped cucumber
1 jalapeno pepper, seeded and chopped
2 shallots, minced

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

CONTEST-WINNING TOMATO CORN SALAD



Contest-Winning Tomato Corn Salad image

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

3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears of corn)
2 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 tablespoon Dijon mustard

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

TOMATO, CUCUMBER AND CORN SALAD



Tomato, Cucumber and Corn Salad image

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

1 to 1 1/4 pounds ripe tomatoes, cut in small dice
1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
Salt to taste
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)

Steps:

  • Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

TOMATO, CORN, AND AVOCADO SALAD



Tomato, Corn, and Avocado Salad image

Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1 ear corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper

Steps:

  • Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Nutrition Facts : Calories 157 g, Fat 11 g, Fiber 5 g, Protein 3 g

ROASTED CORN AND TOMATO SALAD RECIPE



Roasted Corn and Tomato Salad Recipe image

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

4 ears corn
1 cup cherry tomatoes, chopped
1/4 cup fresh cilantro, chopped
3 tablespoons chopped green onions
1/4 cup crumbled queso fresco
3 tablespoons olive oil
2 cloves garlic, minced
juice from half a lime
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon agave syrup
1 tablespoon apple cider vinegar

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

TOMATO AND CORN SALAD



Tomato and Corn Salad image

Provided by Marge Perry

Categories     Salad     Tomato     Appetizer     Side     No-Cook     Low Fat     Vegetarian     Quick & Easy     Low Cal     Backyard BBQ     Lunch     Corn     Arugula     Summer     Vegan     Potluck     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds heirloom tomatoes cut into bite-size wedges
1 1/4 cups (2 ears) cooked corn
4 cups arugula
1 red onion, thinly sliced

Steps:

  • In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.

TOMATO AND CORN SALAD WITH MARJORAM



Tomato and Corn Salad with Marjoram image

Categories     Salad     Herb     Tomato     Side     Corn     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

4 ears fresh corn, husked
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3 medium tomatoes, chopped
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh marjoram
4 large butter lettuce leaves

Steps:

  • Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
  • Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
  • Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.

CORN TOMATO SALAD



Corn Tomato Salad image

Corn tomato salad is a great way to get your veggie count up this summer. Not only is it super nutritious for you, but it's pretty tasty too.

Provided by Alli

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 8

2 cans corn (about 15 ounces, drained and rinsed)
1 pint cherry tomatoes (halved)
1/3 cup scallions (chopped)
1/2 cup feta cheese (crumbled)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon olive oil
2 tablespoons lime juice

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

POTATO, TOMATO, CORN AND BASIL SALAD



Potato, Tomato, Corn and Basil Salad image

Summer in a side dish! This is a Dave Lieberman recipe that I adore. You can serve this any time of the year, but I think it's best during the summer. If you're looking for a delicious and different potato salad, this is it! **Added note - You may not need to add the entire amt. of dressing..do it to taste. I found some other reviews and suggestions at the Food Network site. If you want to check there, just type in the name of this recipe in the search box. Happy eating! :-)

Provided by LifeIsGood

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb baby red potato, cleaned
5 medium ears of corn, shucked
1 pint grape tomatoes, halved
1 small red onion, peeled and sliced thinly
1 bunch fresh basil, rinsed and dried
1/4 cup extra virgin olive oil
2 lemons, juice of
1 teaspoon kosher salt
pepper, to taste

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.

Nutrition Facts : Calories 228.1, Fat 10.4, SaturatedFat 1.6, Sodium 311.3, Carbohydrate 33.2, Fiber 4.2, Sugar 8.1, Protein 4.9

TOMATO CORN SALAD



Tomato Corn Salad image

Wendy Ann Wood of Portland, Oregon has a remedy for the same old lettuce salad blues-red vine-ripe tomatoes mixed with white and yellow corn. "This salad is great for backyard barbecues, especially when there's a harvest of fresh corn in your garden. Or use frozen corn for other occasions year-round," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 11

2-1/4 cups cooked fresh or frozen white corn, thawed
2-1/4 cups cooked fresh or frozen yellow corn, thawed
1 medium cucumber, diced
2 medium tomatoes, chopped
1/4 cup chopped red onion
1/4 cup reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon ground mustard

Steps:

  • In a bowl, combine the corn, cucumber, tomatoes and onion. In another bowl, whisk together the remaining ingredients. Pour over vegetable mixture; toss gently to coat. Refrigerate for at least 2 hours.

Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 164mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CHERRY TOMATO CORN SALAD



Cherry Tomato Corn Salad image

This salad is quick, easy and delicious. It is from Taste of Homes, Weeknight Cooking Made Easy. I used frozen sweet white corn.

Provided by Toyo5264

Categories     Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup fresh basil, minced
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped seeded peeled cucumber

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 and toss to coat.
  • Refrigerate until serving.

TOMATO, CORN, AND BASIL SALAD RECIPE



Tomato, Corn, and Basil Salad Recipe image

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

1 tablespoon extra-virgin olive oil (or vegetable oil)
1 teaspoon apple cider vinegar (or white wine vinegar)
1/4 teaspoon fine sea salt
1 shallot (or 1/4 small red onion)
3 ears corn
3 medium tomatoes
2 sprigs basil

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

FRESH CORN AND TOMATO SALAD



Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

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.

CORN, AVOCADO, AND TOMATO SALAD



Corn, Avocado, and Tomato Salad image

A vegetarian salad that will be a delight on your table.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 10

1 pint halved cherry tomatoes
1 diced into 1/2 inch pieces avocado
2 cup cooked fresh or frozen corn
1/2 cup finely diced red onion
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

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.

CORN TOMATO SALAD



Corn Tomato Salad image

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

6 ears corn, husked and cleaned
1 red bell pepper, seeded and diced
½ red onion, diced
1 medium tomato, diced
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
1 tablespoon minced garlic
ground black pepper to taste

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

TOMATO BACON CORN SALAD



Tomato Bacon Corn Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 ounces bacon (4 to 6 slices), chopped
2 shallots, finely chopped
3 cups fresh corn kernels, about 3 ears of corn or frozen
1 cup halved cherry tomatoes
2 fresh bird's eye chilies or 1 serrano pepper, minced
2 teaspoons fish sauce
1⁄2 cup chopped fresh cilantro leaves
Juice of 1 lime
1 avocado, chopped
Kosher salt and freshly ground black pepper

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.

CORN AND TOMATO SALAD



Corn and tomato salad image

Tasty and refreshing.

Provided by Food24

Categories     Boil

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 sweetcorn on the cob
1 red onion diced
200 g rosa tomatoes halved
200 g feta cheese
1 fresh basil chopped
1 balsamic reduction
1 wholegrain mustard
1 vinegar white wine
1 salt
1 garlic cloves, chopped
2 red chilli deseeded, finely chopped

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, PEACH, AND CORN SALAD RECIPE



Tomato, Peach, and Corn Salad Recipe image

Summers are synonymous with salads-from green, leafy salads and pasta salad to Southern staples like chicken salad and potato salad. But instead of calorie-dense, mayo-filled picnic salads, it's time to put that bounty of seasonal fruits and vegetables to good use. This fresh, vibrant recipe is filled with garden and farmers' market finds, but it doesn't require a lot of ingredients. However, you'll discover the best of the season is highlighted here. Just make sure everything used is at its peak for maximum flavor. Not only does this salad taste like summer, but it's also a quick dish to pair with grilled main-course favorites. We love all of the bright and colorful add-ins, which makes this salad look like a fiesta on a plate. Opting for fresh fruits and produce, a zesty vinaigrette, seasonings, and cheese is what really allows this side to shine. Here, a delicious blend of sweet corn, ripe peaches, and juicy beefsteak tomatoes is tossed with salt and black pepper, sweetened with a make-ahead Honey Vinaigrette, and enriched with salty Feta cheese. At first glance it may seem like an unlikely combination, but all of the ingredients marry well. We suggest using uncooked corn and tomatoes that are firm yet slightly soft to the touch to give this salad a nice crunch. A variety of tomatoes can be substituted, and you can also use edamame or frozen and thawed corn kernels if fresh ears aren't available. Blue cheese or ricotta salata are appropriate swaps for Feta cheese. One last note from our Test Kitchen: Be sure to toss all the ingredients at the last minute and serve immediately, because as the tomatoes mascerate in the vinegar, extra liquid is released. For added flavor and color, garnish with basil. You'll love every sweet and savory forkful of this confetti-like salad.

Provided by Southern Living Editors

Categories     Salad

Time 15m

Yield Serves 4

Number Of Ingredients 7

2 beefsteak tomatoes, each cut into 8 wedges
1 peach, diced (about 1 cup)
1 cup fresh corn kernels (from 2 small ears or 1 large ear)
1/4 teaspoon kosher salt
1/4 cup Honey Vinaigrette
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 teaspoon black pepper

Steps:

  • Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with feta, and sprinkle with black pepper.

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  • Toss together okra, canola oil, salt, and pepper in a medium bowl. Grill okra on oiled grates over high, uncovered, turning once or twice, until okra is slightly blistered and just softened, about 5 minutes. Place okra in a large bowl, and set aside.


CORN AND TOMATO SALAD - TWO KOOKS IN THE KITCHEN
Corn on the cob, tomatoes, cilantro, green onions, basil leaves, avocado and vinaigrette dressing. Grill corn for 8-10 minutes. Or look in the recipe for other options. Slice …
From twokooksinthekitchen.com
5/5 (5)
Total Time 1 hr 20 mins
Category Main Course, Side Dish
Calories 279 per serving
  • MAKE QUINOA (if using): Rinse quinoa in a mesh strainer. Place in small pot with 3/4 cups water and 1/4 teaspoon salt. Bring to a boil, then lower heat to simmer. Cover and cook 15 minutes. Turn off heat and let it sit for 5 minutes. Fluff with a fork. and let the quinoa cool a bit.
  • GRILL CORN (Note 2 for options): Place cobs directly on grill. Grill for 8-10 minutes, turning every few minutes to get char marks on kernels. No need for them all to be brown. To slice off kernels, stand corn up tall in a bowl, slice down with a knife close to the cob. Do this all the way around the cob. It's easiest when it's cooked. Here's a video on how to cut corn off the cob.
  • MAKE DRESSING/VINAIGRETTE: Whisk all ingredients together in a small measuring cup or bowl. Taste and adjust to your liking - more vinegar, salt etc. Add 1/4 tsp chili flakes for heat if desired.


CORN AND TOMATO SALAD | THE BLOND COOK
Instructions. Place tomatoes, red onion, red wine vinegar, basil, dill, salt and pepper in a large bowl. Stir gently to combine. Set aside. Heat olive oil in a large skillet over medium …
From theblondcook.com
4.3/5 (3)
Total Time 30 mins
Category Side Dish
  • Place tomatoes, red onion, red wine vinegar, basil, dill, salt and pepper in a large bowl. Stir gently to combine. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add corn kernels and saute until corn is tender (about 7-8 minutes), stirring constantly. Add minced garlic and saute for an additional minute.


LEMONY CORN AND TOMATO SALAD - DELIGHTFUL MOM FOOD
This corn tomato salad is one of the simplest yet mouthwatering summer salad recipes that takes as little as ten minutes to create and even faster if you have pre-sliced …
From delightfulmomfood.com
5/5 (2)
Total Time 10 mins
Category Dinner, Main Dish, Salad, Side Dish
Calories 461 per serving
  • In a small bowl combine the olive oil, lemon, garlic powder, onion powder, oregano, salt, and pepper. Set aside until ready to use.
  • In a medium sized bowl, add the corn, halved tomatoes, jicama, scallions, freshly chopped basil, and arugula leaves. Pour in the dressing and toss to mix until coated. Serve right away onto two plates.


MEXICAN TOMATO AND CORN SALAD - MEL'S KITCHEN CAFE
Stir in the corn and cook until soft (but not mushy), 3-5 minutes, stirring/tossing occasionally. Cool corn slightly and set aside. Whisk together the lime zest, lime juice, …
From melskitchencafe.com
4.6/5 (30)
Total Time 20 mins
Category Salad
Calories 148 per serving
  • In a large skillet, heat the 1 tablespoon olive oil over medium heat. Stir in the corn and cook until soft (but not mushy), 3-5 minutes, stirring/tossing occasionally. Cool corn slightly and set aside.
  • Whisk together the lime zest, lime juice, vinegar, 1 tablespoon olive oil and garlic in a small bowl.
  • In a medium bowl, combine the tomatoes, cheese, cilantro and corn. Toss the salad with the vinaigrette and season with salt, pepper and sugar to taste.


9 CORN SALAD RECIPES FOR SUMMER - CHOWHOUND
Here are some of our favorite recipes to gorge on during corn season. 1. Tomato, Tomatillo, and Corn Salad with Avocado Dressing. Juicy, crunchy, and creamy, this salad combines the tartness of ...
From greatist.com
Author Miki Kawasaki


TOMATO AND CORN SALAD | TESCO REAL FOOD
Tomato and corn salad recipe. This speedy, fresh salad is perfect for barbecues and summer picnics. There's no cooking – just stir the crisp and colourful mix of juicy tomatoes and sweetcorn together. Toss with a tangy lime dressing and fresh coriander for …
From realfood.tesco.com
5/5 (2)
Category Side Dish
Cuisine Global
Total Time 10 mins


FRESH CORN TOMATO SALAD | FOOD SENSITIVITY KITCHEN
Place the corn in a bowl. While the corn cools, chop the parsley, chives (or green onions) and tomatoes, Chopped parsley and chives on a wooden cutting board. and make the dressing. Lime half on a bright green reamer. Dressing ingredients in a white bowl. Combine all the vegetables and stir gently.
From foodsensitivitykitchen.com
Cuisine American
Category Salad
Servings 8
Calories 100 per serving


TOMATO CORN SALAD RECIPE: HOW TO MAKE IT
Wendy Ann Wood of Portland, Oregon has a remedy for the same old lettuce salad blues—red vine-ripe tomatoes mixed with white and yellow corn. "This salad is great for backyard barbecues, especially when there's a harvest of fresh corn in your garden. Or use frozen corn for other occasions year-round," she suggests.
From preprod.tasteofhome.com
Servings 9
Total Time 15 mins
Category Lunch
Calories 93 per serving


QUICK AND EASY CORN TOMATO FETA SALAD | SCRAPPY GEEK
2 tbsp parsley freshly chopped. Instructions. 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. Notes.
From scrappygeek.com
Cuisine American
Category Appetizer
Servings 4
Total Time 10 mins


TOMATO, CUCUMBER, AND CORN SALAD RECIPE - THE SPRUCE EATS
Bright, ripe tomatoes, cool cucumber, sweet corn kernels: This salad is summer in a bowl. It's fresh, crunchy, and super easy. It's a simple, healthy dish that goes great alongside any grilled meat for a complete meal and doesn't require any cooking. It also travels well, making it the perfect addition to a potluck or picnic. Since it's a chopped vegetable salad without …
From thespruceeats.com
4.3/5 (23)
Category Side Dish, Lunch, Dinner, Salad
Author Karen Seifert
Calories 190 per serving


20+ RECIPES WITH CORN & TOMATOES - EATINGWELL
Celebrate the end of summer with these recipes featuring corn and tomatoes. Corn and tomatoes make a delicious pairing that adds a boost of color to any dish. Whether it's in a salad or used as a topping, this combination is bright and fresh. Recipes like Corn Risotto with Tomatoes & Spinach and Grilled Chicken Thighs with Summer Corn Salad are healthy, …
From eatingwell.com
Author Eatingwell


GRILLED CORN AND TOMATO SALAD | HEART AND STROKE FOUNDATION
2 tbsp (25 mL) lime juice. 1 tsp (5 mL) lime zest. 1 garlic clove, minced. 2 ears corn on the cob, shucked and grilled*. 2 cups (500 mL) cherry tomatoes cut in half. 1/8 red onion, thinly sliced. 1/3 cup (75 mL) Kalamata olives whole and pitted. 1 head leaf lettuce, shredded. 3 …
From heartandstroke.ca


TOMATO CORN SALAD | FOODTALK
I really like this salad…balsamic vinegar gives a nice tangy taste to the salad, and the corn-tomato-onion combination is great, too. If you’re growing your own corn and tomatoes in your garden this summer, this is a great way to use your fresh veggies! I also like it because it’s a different way to serve corn—I don’t have very many recipes that include corn, so it’s a great ...
From foodtalkdaily.com


EASY CHERRY TOMATO CORN SALAD - GLUTEN FREE RECIPES
Easy Cherry Tomato Corn Salad is a gluten free and vegan recipe with 6 servings. One portion of this dish contains about 3g of protein, 8g of fat, and a total of 137 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up jalapeno pepper, sugar, lime juice, and a few …
From fooddiez.com


RECIPE INFO CHERRY TOMATO & CORN SALAD
Tomato Recipes: Ingredients. Cherry Tomato & Corn Salad. 20 medium ears Corn, husked: 8 oz Fresh basil: 6 pints Cherry or grape tomatoes: 3 cups Shredded part-skim mozzarella cheese: ¼ cup Olive oil Juice of 1 lemon: 1 tsp Kosher salt: Cherry Tomato & Corn Salad Directions. Bring a large pot of water to a boil. Cook corn until just tender, about 8 minutes. Drain and let …
From paharvestofthemonth.org


ENJOY BAKED RED BEAN POTATO AND AVOCADO CORN TOMATO SALAD ...
Potatoes With Kidney Beans. In A Salad Bowl, Combine Beans, Corn, Avocado=====Subscribe Channel : https://tinyurl.com/m...
From youtube.com


TOMATO CORN SALAD RECIPES
More about "tomato corn salad recipes" CORN AND TOMATO SALAD RECIPE - BUBBAPIE. 2020-04-03 · Instructions. Add tomatoes, corn and onion to a mixing bowl and mix well. Stir in parsley. In a separate bowl, whisk together vinegar, oil, garlic, salt and pepper. Pour over corn and tomatoes… From bubbapie.com Cuisine American Calories 203 per serving Category …
From tfrecipes.com


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