TOMATO AND CORN RECIPES RECIPES
FRESH CORN AND TOMATO SALAD RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Total Time 30 minutes
Cook Time 15 minutes
Yield 6 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 346 calorie, FatContent 18 grams, SaturatedFatContent 5 grams, CholesterolContent 19 milligrams, SodiumContent 457 milligrams, CarbohydrateContent 37 grams, FiberContent 3 grams, ProteinContent 13 grams, SugarContent 10 grams
FRESH TOMATO AND CORN SALAD RECIPE - FOOD.COM
3 of the greatest flavors in nature, together in one dish (Spend a few extra dollars on good olive oil, and you'll see what I mean). Can be served cold or room temperature. Great for picnics.
Total Time 15 minutes
Prep Time 15 minutes
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
- Stir.
- Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
- Stir before serving.
Nutrition Facts : Calories 132.6, FatContent 1.7, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 26.5, CarbohydrateContent 29.1, FiberContent 5.3, SugarContent 8.5, ProteinContent 5.4
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Total Time 45 minutes
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- Preheat oven to 375°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in corn, garlic powder, parsley, salt and pepper; cook until corn is tender, about 2 minutes. Remove from heat., Unfold puff pastry sheets. Using a floured 4-in. round cookie cutter, cut 4 circles in each sheet; place on parchment-lined baking sheets. Whisk together egg and water; brush over pastries. Spoon 2 tablespoons corn mixture onto each circle. Top with tomatoes and cheeses., Bake until golden brown and cheese is melted, about 20 minutes. Sprinkle with basil.
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- Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.
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Reviews 5
Total Time 15 minutes
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
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Total Time 20 minutes
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Total Time 20 minutes
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- 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 AND TOMATO SOUP RECIPE | GIADA DE LAURENTIIS | FOOD NET…
From foodnetwork.com
Reviews 3.8
Total Time 25 minutes
Calories 222 per serving
Reviews 3.8
Total Time 25 minutes
Calories 222 per serving
- Ladle the soup into bowls and serve.
FRESH TOMATO AND CORN SALAD RECIPE - FOOD.COM
3 of the greatest flavors in nature, together in one dish (Spend a few extra dollars on good olive oil, and you'll see what I mean). Can be served cold or room temperature. Great for picnics.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 132.6 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 132.6 per serving
- Stir before serving.
PAN-ROASTED CORN AND TOMATO SALAD RECIPE - NYT COOKING
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From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
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Calories 311 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine southwestern
Calories 311 per serving
- 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.
TOMATO AND CORN CHEESY PASTRY BITES RECIPE: HOW TO M…
Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. —Kristen Heigl, Staten Island, New York
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Appetizers, Side Dishes
Calories 236 calories per serving
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Appetizers, Side Dishes
Calories 236 calories per serving
- Preheat oven to 375°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in corn, garlic powder, parsley, salt and pepper; cook until corn is tender, about 2 minutes. Remove from heat., Unfold puff pastry sheets. Using a floured 4-in. round cookie cutter, cut 4 circles in each sheet; place on parchment-lined baking sheets. Whisk together egg and water; brush over pastries. Spoon 2 tablespoons corn mixture onto each circle. Top with tomatoes and cheeses., Bake until golden brown and cheese is melted, about 20 minutes. Sprinkle with basil.
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Rich, filling,FRESH SUMMER FILLED dish that will please a vegetarian or meat eater easily!! Flavor packed into EACH BITE!! If you can't find Havarti, you can substitute Gruyere. My absolute favorite to make for my vegetarian nieces.
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 142.2 per serving
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 142.2 per serving
- Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.
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From tasteofhome.com
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Total Time 25 minutes
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Reviews 3.8
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GOLDEN TOMATO-AND-CORN SALAD - SOUTHERN LIVING
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