Fresh Tomato And Corn Salad Recipes

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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



Contest-Winning Tomato Corn Salad image

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

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

FRESH TOMATO AND CORN SALAD

3 of the greatest flavors in nature, together in one dish (Spend a few extra dollars on good olive oil, and you'll see what I mean). Can be served cold or room temperature. Great for picnics.

Provided by rouxdog

Categories     Corn

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 5



Fresh Tomato and Corn Salad image

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.

2 large fresh tomatoes (I like creole and beefsteak) or 2 lbs cherry tomatoes
1 1/2 cups fresh corn or 1 1/2 cups frozen corn, blanched and drained
8 fresh basil leaves
balsamic vinegar
extra virgin olive oil

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



Sweet Corn-Tomato Salad image

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

8 medium ears sweet corn, husked
1 large sweet red pepper, chopped
2 cups cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh basil
DRESSING:
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons lime juice
1-1/4 teaspoons salt
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

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



Corn Salad With Tomatoes, Basil and Cilantro image

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.

5 ears of corn
1 pint cherry or grape tomatoes, halved
1 lime
3 tablespoons extra-virgin olive oil
Salt
1/4 teaspoon minced seeded fresh habanero or other very hot chile (optional)
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves

CORN AND TOMATO SALAD

Toss together fresh corn, ripe tomatoes and basil for this summery salad.

Provided by Food Network Kitchen

Time 10m

Yield 4

Number Of Ingredients 6



Corn and Tomato Salad image

Steps:

  • Toss the corn, basil, oil, vinegar and tomatoes together in a medium bowl. Season with salt and pepper.

1 cup fresh corn kernels
1/4 cup fresh basil leaves, roughly
2 tablespoons extra-virgin olive oil
1 tablespoon white wine or champagne vinegar
2 vine-ripe tomatoes, seeded and chopped
Kosher salt and freshly ground black pepper

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



Pan-Roasted Corn and Tomato Salad image

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

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt
black pepper
1/2 cup chopped fresh cilantro, more or less

SWEET CORN AND TOMATO SALAD WITH FRESH CILANTRO

Categories     Salad     Onion     Tomato     Side     Vegetarian     Quick & Easy     Graduation     Corn     Summer     Vegan     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6



Sweet Corn and Tomato Salad with Fresh Cilantro image

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.)

10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar

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