Pan Roasted Corn And Tomato Salad Recipes

FRESH CORN AND TOMATO SALAD

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.

GRILLED CORN AND TOMATO SALAD

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.

PAN-ROASTED CORN AND TOMATO SALAD

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.

WARM CORN AND TOMATO SALAD

Steps:

• Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.

CORN AND TOMATO SALAD

Steps:

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

PAN-ROASTED CORN SALAD WITH TOMATOES AND FETA

Steps:

• Holiding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.
• In a large nonstick saute pan over medium-high heat, warm half the butter and 1 tablespoons of the olive oil until nearly smoking. Add half the garlic and saute, stirring constantly, 20 to 30 seconds. Add half of the corn and saute, stirring occasionally, until golden and just tender, 3 - 4 minutes. Add half the thyme and green onions and saute for 1 minute more. Season with salt and pepper and transfer to a large bowl, Repeat with the remaining butter, 1 tablespoons of the oil and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.
• In another bowl, combine the tomatoes, cheese, the remaining 2 tablespoons oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Serve at room temperature.

PAN-ROASTED CORN AND TOMATO SALAD RECIPE - (4.5/5)

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.

CORN SALAD WITH TOMATOES, FETA AND MINT

Steps:

• Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
• Season to taste with salt and pepper. Serve.

PAN ROASTED CORN AND TOMATO SALAD

Steps:

• 1. Cook bacon in a large skillet over medium.
• high heat until the fat renders; 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 little, 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 and corn mixture; then toss with remaining ingredients.
• Taste, adjust the seasoning and serve warm or at room temperature.