Grilled Corn Salad With Mozzarella Bell Peppers And Cherry Tomatoes Recipes

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SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES



Summer Salad with Grilled Corn and Cherry Tomatoes image

Light, refreshing, and delicious! Fresh ingredients make all the difference! This is a summertime favorite that your family will love!

Provided by onejedi

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 2h50m

Yield 10

Number Of Ingredients 12

8 ears corn in the husk
2 cups quartered cherry tomatoes
1 large red bell pepper, chopped
1 small red onion, chopped
¼ cup chopped fresh basil
½ cup olive oil
¼ cup rice vinegar
2 tablespoons lime juice
1 ¼ teaspoons salt
1 clove garlic, minced
½ teaspoon grated lime zest
¼ teaspoon freshly ground black pepper

Steps:

  • Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
  • Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
  • Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 17.2 g, Fat 11.8 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 305.5 mg, Sugar 3.3 g

CHERRY TOMATO CORN SALAD



Cherry Tomato Corn Salad image

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

1/4 cup minced fresh basil
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; 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.

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

GRILLED CORN AND TOMATO SALSA SALAD



Grilled Corn and Tomato Salsa Salad image

At our farmers' market we picked up a dozen ears of corn for a weekend barbecue. With several ears left over, I repurposed the corn as the starting point for two salads. One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers' market.

Provided by David Latt

Categories     brunch, dinner, lunch, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup balsamic vinegar
Olive oil, to taste
2 ears of corn, shucked, silks removed
Sea salt and pepper
1 basket cherry tomatoes stems removed, quartered
1 scallion, ends trimmed, green and white parts finely chopped
1/4 cup Italian parsley leaves roughly chopped
1/4 cup red onion peeled, finely chopped
1 medium-sized avocado, pitted, peeled, roughly chopped

Steps:

  • Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
  • In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool.
  • Drizzle olive oil on corn and season with sea salt and pepper. Place on grill and cook until lightly browned. (Or roast in oven for 15 minutes, turning every 5 minutes.) Remove, let cool and cut off kernels.
  • Mix corn, tomatoes, scallion, parsley, red onion, and avocado. Season with reduced balsamic, olive oil, sea salt and pepper. Toss well.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 6 grams

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