CORN TOMATO SALAD RECIPES

Name: Fresh Corn and Tomato Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 serving(s)
Ingredients: 5 cups corn kernels, sweet white (from about 7 to 8 medium cobs); 2 tablespoons lemon juice; 1 1/2 teaspoons kosher salt; 1/4 teaspoon black pepper, freshly ground; 3 tablespoons extra-virgin olive oil; 10 ounces cherry tomatoes or 10 ounces red pear tomatoes, halved; 1/2 cup red onion, small-dice; 1/4 cup fresh basil, thinly sliced

FRESH CORN AND TOMATO SALAD RECIPE - FOOD.COM

Fresh Corn and Tomato Salad Recipe - Food.com image

This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

5 cups corn kernels, sweet white (from about 7 to 8 medium cobs)
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
3 tablespoons extra-virgin olive oil
10 ounces cherry tomatoes or 10 ounces red pear tomatoes, halved
1/2 cup red onion, small-dice
1/4 cup fresh basil, thinly sliced

Steps:

Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.

Nutrition Facts : Calories 317.4, FatContent 9, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 447.5, CarbohydrateContent 60.8, FiberContent 7.5, SugarContent 1.9, ProteinContent 9

SWEET CORN-TOMATO SALAD RECIPE: HOW TO MAKE IT

Sweet Corn-Tomato Salad Recipe: How to Make It image

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. —Jessica Kleinbaum, Plant City, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

8 medium ears sweet corn, husked
1 large sweet red pepper, chopped
2 cups cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh basil
DRESSING:
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons lime juice
1-1/4 teaspoons salt
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

Steps:

Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

Nutrition Facts : Calories 192 calories, FatContent 12g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 407mg sodium, CarbohydrateContent 21g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 fat

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