GRILLED CORN AND TOMATO SALAD
Provided by Michael Symon : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
- Prepare and preheat your lump charcoal grill to medium low.
- Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
- Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
- Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.
ZUCCHINI, TOMATO, AND CORN SALAD
Categories Salad Tomato Vegetable Side Fourth of July Picnic Vegetarian Lemon Basil Corn Zucchini Summer Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
- Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
- Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
- Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
- Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.
GRILLED ZUCCHINI WITH ONIONS, CORN, AND CHERRY TOMATOES
Steps:
- Prepare a hot grill.
- Place the zucchini, onions, and corn on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the salt. Toss the vegetables to ensure that they are well coated.
- Place the vegetables on the hot grill. As they begin to brown, turn them carefully so that they brown fully on all sides but stay intact, about 3 minutes per side. Remove the vegetables from the grill and let cool slightly.
- Cut the grilled corn kernels from the cobs and place in a bowl. Add the cherry tomatoes, the remaining 1 tablespoon olive oil and 1 teaspoon salt, the parsley, and garlic. Squeeze the lemon into the bowl and stir to combine.
- Arrange the grilled zucchini on a serving platter. Cut the onion rings in half and drape them over the zucchini. Spoon the tomato and corn mixture over the zucchini and onions. Finish with a grind of pepper and serve warm. Alternatively, make the dish ahead and serve at room temperature.
- GRILLING TIPS
- We like to cut our veggies on the larger side for grilling so they don't burn quickly. We turn them a few times to keep the insides tender while the outside takes on that ideal smoky char. It's important to remember that your meat and veggies continue to cook after you've pulled them off the grill, so be sure to let the meat rest for 5 minutes before serving and take care to remove the vegetables before they overcook.
GRILLED CORN, ZUCCHINI & TOMATO SALAD
This salad is a celebration of all the farmers' market finds that make summer awesome, from grilled corn on the cob to zucchini and fresh tomatoes.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Grill corn 4 to 5 min. or until kernels are browned and tender, turning occasionally; cool.
- Cut kernels off cob; place in medium bowl.
- Mix dressing, lemon juice and garlic. Add to corn with remaining ingredients; mix lightly.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
More about "grilled corn zucchini tomato salad recipes"
GRILLED ZUCCHINI CORN SALAD WITH …
From lastingredient.com
Reviews 4Servings 4Cuisine AmericanCategory Salad
- Rub the zucchini and corn with olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Grill the zucchini until it has grill marks, about 3-4 minutes. Let the zucchini and corn cool slightly before dicing the zucchini and slicing the kernels off the cob.
- In a large bowl, combine the zucchini, corn, scallions, tomatoes, Parmesan and remaining salt and pepper.
GRILLED CORN SALAD RECIPE WITH ZUCCHINI …
From seasonedkitchen.com
4/5 (1)Category Vegetable SaladAuthor Jim TarrantTotal Time 20 mins
- Reduce grill heat to medium. Brush grill racks with oil. Grill corn and zucchini until nicely marked from the grill. Remove from heat.
ZUCCHINI & GRILLED CORN SALAD | MINIMALIST BAKER …
From minimalistbaker.com
4.9/5 (54)Total Time 30 minsCategory Entree, SideCalories 287 per serving
- Slice zucchini thinly lengthwise, brush lightly with avocado or grape seed oil (or another high-heat oil), and sprinkle with salt and pepper. Set aside. Also soak corn (in husk) in cold water for 5 minutes.
- In the meantime, prepare your dressing by adding all ingredients (sun-dried tomatoes, hot water, lemon juice, basil, garlic, olive oil, maple syrup, salt, and pepper) to a blender and blend on high until creamy and smooth. If too thick, add more water to thin until pourable (see photo). Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, maple syrup for sweetness, salt + pepper for flavor balance, or basil for freshness/earthiness. Set aside.
- Once your grill is hot, add corn (still in husk) and cover. Cook for 5-8 minutes, rotating to cook all sides, until all sides are lightly browned. Then carefully remove husk and place back on grill until golden brown on all sides - about 5-8 minutes.
GRILLED ZUCCHINI CORN TOMATO SALAD - RECIPE …
From reciperunner.com
Estimated Reading Time 6 mins
- While the grill is heating, rub or brush the corn and zucchini planks with olive oil and season with salt and pepper.
- When the grill is ready place the corn onto it. Grill for approximately 10 minutes or until they are lightly browned/charred. Turn them occasionally to get even browning.
- During the last couple minutes of grilling the corn, add on the zucchini planks. Grill for approximately 1-2 minutes then flip over and grill the other side for another minute.
12 GRILLED SALAD RECIPES, FROM CORN TO …
From bonappetit.com
FRESH CORN, ZUCCHINI AND TOMATO SALAD …
From recipegirl.com
CORN AND GRILLED ZUCCHINI SALAD - SIMPLY …
From simply-delicious-food.com
GRILLED CORN & ZUCCHINI SALAD WITH FETA
From amandascookin.com
CORN, ZUCCHINI & TOMATOES WITH GOAT CHEESE
From onceuponachef.com
ALL RECIPES IN DISNEY DREAMLIGHT VALLEY - TWINFINITE.NET
From twinfinite.net
GRILLED ZUCCHINI CORN TOMATO SALAD - LAST INGREDIENT
From lastingredient.com
HALLOUMI CHEESE AND GRILLED CORN ZUCCHINI SALAD
From reluctantentertainer.com
GRILLED ZUCCHINI CORN SALAD WITH LEMON BASIL VINAIGRETTE
From reciperunner.com
HOMEMADE PONZU SAUCE - 101 COOKBOOKS
From 101cookbooks.com
SAUTéED CORN, ZUCCHINI & BLISTERED TOMATOES RECIPE
From cookincanuck.com
GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING
From saladproguide.com
ZUCCHINI & GRILLED CORN SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
GRILLED ZUCCHINI CORN SALAD WITH FETA - LIVE EAT LEARN
From liveeatlearn.com
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