Corn And Cherry Tomato Salad Recipes

CHERRY TOMATO AND CORN SALAD

Steps:

• Preheat grill for medium-high heat and lightly oil the grate.
• Place corn on the grill; cover and cook until husks are blackened, 15 to 20 minutes. Let sit until easily handled, about 5 minutes. Discard husk and silks; cut kernels off the cob.
• Combine corn kernels, cherry tomatoes, Gouda cheese, olive oil, basil, salt, and pepper in a large bowl; mix gently to blend.

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.

CORN & CHERRY TOMATO SALAD

Steps:

• Combine corn, tomatoes, green onions, basil and vinaigrette in a large bowl. Gently stir in feta.
• Cover and refrigerate at least 30 minutes before serving.

CHERRY TOMATO CORN SALAD

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.

EASY CHERRY TOMATO CORN SALAD

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.

CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION

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.

CHERRY TOMATO, CORN, AND HALLOUMI SALAD

Steps:

• Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over medium-high. Add garlic and cook, stirring often, until light golden, 30 seconds to 1 minute. Whiskoil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper.
• Return skillet to medium-high heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.
• Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.

GARDENER'S SWEET CORN AND CHERRY TOMATO SALAD

Steps:

• In a large mixing bowl, whisk the oil and vinegar with salt and pepper to taste to form a dressing.
• Add the remaining ingredients, and toss to coat with the dressing.
• Taste, and reseason if necessary.

SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES

Steps:

• Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
• Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
• Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.

CHERRY TOMATO CORN SALAD

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.

CORN AND CHERRY TOMATO SALAD

Steps:

• Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes.
• Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper.
• Toss and serve.

CHERRY TOMATO AND GRILLED CORN SALAD

Steps:

• Whisk vinegar and oil, season with salt and pepper, to taste.
• Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.

BARLEY, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING

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.

POACHED LOBSTER OVER CORN AND CHERRY TOMATO SALAD

Steps:

• For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes.
• Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside.
• For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade.
• Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade.

POTATO, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING

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.