CORN WITH TOMATOES AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.
ROASTED SWEET CORN SOUP WITH SMOKED TROUT AND HEIRLOOM TOMATOES
Provided by Food Network
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss the heirloom tomatoes, red onion and cilantro in a small bowl. Season with salt and pepper to taste and set aside.
- Preheat a grill. Lightly coat the ears of corn with vegetable oil. Grill the corn, turning frequently until the majority of the kernels are brown. Remove the kernels from the cob, cutting close to the cob so as to remove as much of the starch in the cob as possible.
- In a large pot, saute the onion and bacon until the bacon is crisp. Add cumin and cook for another couple of minutes. Add the corn, water, and chipotle. Simmer for 1 hour. Using a hand blender, puree on high speed until smooth. Add lime juice and season with salt. Strain through a fine strainer.
- Divide soup into 4 bowls and spoon the heirloom salsa in the center. Break apart the filet of trout and place over the salsa. Garnish with a fresh sprig of cilantro.
HEIRLOOM TOMATO, CORN, AND FETA SALAD
Awesome heirloom tomato salad with a unique and decorative flavor and touch to the dinner.
Provided by wolfnet
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
- While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
- Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
- Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
- Let marinate at room temperature for 15 minutes before serving.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 22.2 g, Cholesterol 33.4 mg, Fat 19.1 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 7.2 g, Sodium 676.6 mg, Sugar 9.7 g
CORN AND TOMATO GRATIN
Categories Cheese Dairy Tomato Vegetable Side Bake Vegetarian Backyard BBQ Casserole/Gratin Corn Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 (side dish) servings
Number Of Ingredients 10
Steps:
- Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.
- While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.
- Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
- Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.
- Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.
- Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.
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.
CORN AND POTATOES WITH HEIRLOOM TOMATOES
Categories Salad Blender Potato Tomato Side Quick & Easy Bacon Corn White Wine Summer Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 (first course or side dish) servings
Number Of Ingredients 10
Steps:
- Cook bacon in a heavy medium saucepan over medium heat, stirring occasionally, until browned and crisp. Transfer with a slotted spoon to paper towels to drain and reserve fat in pan.
- Cook shallot with 1/4 teaspoon kosher salt in fat in pan over medium heat, stirring occasionally, until softened. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Stir in potatoes, 1/2 cup water, and 1/2 teaspoon kosher salt and simmer, uncovered, stirring occasionally, until liquid is reduced by thouree quarters and thickened, about 10 minutes.
- Meanwhile, purée 1 cup corn with 1 tablespoon water in a blender. Force thourough a fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
- Add remaining 3 cups corn kernels to potato mixture along with paprika, thyme, remaining 3/4 cup water, and remaining 1/4 teaspoon kosher salt and simmer, partially covered, stirring occasionally, until corn and potatoes are tender and most of liquid is evaporated, 10 to 12 minutes.
- Remove from heat and stir in tomatoes, corn liquid, 1/4 teaspoon pepper, and kosher salt to taste. Serve sprinkled with bacon.
More about "corn and potatoes with heirloom tomatoes recipes"
RECIPE: SAVORY CORN TART WITH HEIRLOOM TOMATOES
From wholefoodsmarket.com
HEIRLOOM TOMATO AND GRILLED-CORN SALAD WITH BASIL …
From bonappetit.com
BABY POTATOES WITH TOMATO-CORN SAUTé RECIPE | MYRECIPES
From myrecipes.com
CORN CHOWDER WITH HEIRLOOM CHERRY TOMATOES - THE ORIGINAL DISH
From theoriginaldish.com
WHAT TO SERVE WITH CHICKEN WINGS: 22 TASTY SIDES • THE HEIRLOOM …
From theheirloompantry.co
SHRIMP & CORN CAKES WITH HEIRLOOM TOMATO SALSA RECIPE
From myrecipes.com
CORN AND POTATOES WITH HEIRLOOM TOMATOES ORGANIC RECIPE | NEW …
From newrootsorganics.com
34+ SIMPLE & EASY VEGETABLE SIDE DISHES | WHOLEFULLY
From wholefully.com
CORN AND POTATOES WITH HEIRLOOM TOMATOES RECIPES
From tfrecipes.com
ONE POT GROUND BEEF AND BEANS - THE SEASONED MOM
From theseasonedmom.com
RECIPE: POTATO, CORN AND TOMATO SALAD | WHOLE FOODS MARKET
From wholefoodsmarket.com
10+ RECIPES WITH CORN & TOMATOES | EATINGWELL
From eatingwell.com
SALMON WITH GARLIC BUTTER AND TOMATO PASTA RECIPE
From cooking.nytimes.com
CORN AND POTATOES WITH HEIRLOOM TOMATOES RECIPE - FOOD.COM
From food.com
TOP HEIRLOOM TOMATO RECIPES TO TRY - FOOD & WINE
From foodandwine.com
CORN FRITTERS WITH JALAPENO BUTTER AND HEIRLOOM TOMATO SALAD
From smh.com.au
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