EASY CHERRY TOMATO CORN SALAD
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
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
POTATO, TOMATO, CORN AND BASIL SALAD
Summer in a side dish! This is a Dave Lieberman recipe that I adore. You can serve this any time of the year, but I think it's best during the summer. If you're looking for a delicious and different potato salad, this is it! **Added note - You may not need to add the entire amt. of dressing..do it to taste. I found some other reviews and suggestions at the Food Network site. If you want to check there, just type in the name of this recipe in the search box. Happy eating! :-)
Provided by LifeIsGood
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put potatoes into a big pot of salted water and bring to a boil. Cook approximately 15 minutes or until fork-tender.
- Scoop potatoes out into a bowl filled with ice water (to stop the cooking).
- Cook the corn in the same boiling water for about 5 minutes.
- Remove cooled potatoes to a cutting board and cut into quarters. Put in a large salad bowl.
- Add corn to the bowl of ice water, until cooled. Drain.
- Cut the kernels off of each ear of corn and add to the salad bowl.
- Add the tomatoes, onion and whole basil leaves (you can tear or julienne them, if you want).
- Add olive oil and lemon juice and toss gently to combine.
- Season with salt and pepper.
- Serve immediately or you can let the flavors meld.
Nutrition Facts : Calories 228.1, Fat 10.4, SaturatedFat 1.6, Sodium 311.3, Carbohydrate 33.2, Fiber 4.2, Sugar 8.1, Protein 4.9
POTATO, TOMATO, CORN AND BASIL SALAD
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
- Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
- Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.
Nutrition Facts : Calories 350 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 362 milligrams, Carbohydrate 60 grams, Fiber 8 grams, Protein 9 grams, Sugar 10 grams
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.
RED POTATO, CORN AND CHERRY TOMATO SALAD
Make and share this Red Potato, Corn and Cherry Tomato Salad recipe from Food.com.
Provided by CookKat
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Whirl the vinegar, oil, basil, salt and pepper in a blender to prepare the dressing.
- Cook the corn; remove kernels from the cobs and cool completely.
- Cover the potatoes in water (about 2 inches higher than the potatoes). Cook until tender (approx. 10-15 minutes). Drain and cool slightly. Toss with most of the dressing and set aside.
- When completely cool, toss with the remaining ingredients and the balance of the dressing. Add additional salt and pepper to taste.
- Best served at room temperature to allow the flavors to come through.
- In a hurry? Use one tube of prepared basil in place of fresh basil. Shake the dressing to mix, do not use blender. Steam a large bag of frozen, petite yellow corn and cool it. I sometimes toss everything together, except the cherry tomatoes, while it's still warm.
Nutrition Facts : Calories 524.8, Fat 28.9, SaturatedFat 4, Sodium 35.4, Carbohydrate 64.4, Fiber 7.8, Sugar 7.8, Protein 8.3
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
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
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
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.
CHERRY TOMATO CORN SALAD
This salad is quick, easy and delicious. It is from Taste of Homes, Weeknight Cooking Made Easy. I used frozen sweet white corn.
Provided by Toyo5264
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
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 and toss to coat.
- Refrigerate until serving.
CHERRY TOMATO CORN SALAD
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
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.
CHARRED CORN SALAD WITH BASIL AND TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Salad Tomato Side Picnic Vegetarian Quick & Easy High Fiber Low Sodium Backyard BBQ Dinner Basil Corn Summer Grill Grill/Barbecue Low Cholesterol Vegan Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
- Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.
BARLEY, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING
Categories Salad Herb Tomato Vegetable Freeze/Chill High Fiber Summer Chill Gourmet
Yield Serves 10 to 12
Number Of Ingredients 7
Steps:
- In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.
CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION
This cherry tomato-corn salad holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
Provided by USA WEEKEND Pam Anderson
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 25.9 g, Cholesterol 5.8 mg, Fat 7.8 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 53 mg, Sugar 8.6 g
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- Put the white wine vinegar, olive oil, basil leaves, salt, and black pepper in a blender or food processor. Process until the mixture is emulsified.
- Place the potatoes in a large pot, add enough water to cover them, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes.
- Drain and let cool until you can handle them but they are still warm. Cut into quarters, but do not peel.
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