Grilled Corn And Heirloom Tomato Salad Recipes

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ROASTED CORN AND HEIRLOOM TOMATO SALAD



Roasted Corn and Heirloom Tomato Salad image

Colorful and refreshing salad using flavorful summer vegetables. The grilled vegetables and crisp tastes complement many grilled meats. You can substitute cherry tomatoes for the baby heirloom tomatoes.

Provided by Dean

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 11

4 ears corn on the cob, husks and silk removed
2 teaspoons olive oil
salt and ground black pepper to taste
1 red bell pepper
1 yellow bell pepper
1 ½ pints small heirloom tomatoes, halved
1 small red onion, halved and thinly sliced
1 bunch fresh basil, coarsely chopped
6 ounces mixed salad greens
2 tablespoons olive oil, or to taste
balsamic vinegar, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill, turning occasionally, until the kernels are lightly browned, 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred, turning often, about 15 minutes. Remove corn and bell peppers and let cool.
  • Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers, seed, and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes, red onion, and basil. Cover and refrigerate until serving time.
  • Just before serving, mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 16.6 g, Fat 5.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 21 mg, Sugar 6.7 g

GRILLED CORN AND TOMATO SALAD



Grilled Corn and Tomato Salad image

Provided by Michael Symon : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

4 ears sweet corn, unhusked
Kosher salt
1 clove garlic, minced
1 jalapeño pepper, seeds and ribs removed, minced
Zest and juice of 3 limes
1/2 cup extra-virgin olive oil
1 ripe avocado, halved, pitted, peeled and diced
1 cup halved cherry tomatoes
6 scallions, thinly sliced
3/4 cup finely chopped fresh cilantro leaves
Freshly ground black pepper

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.

GRILLED CORN AND HEIRLOOM TOMATO SALAD



Grilled Corn and Heirloom Tomato Salad image

Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 25m

Yield 4

Number Of Ingredients 15

3 ears corn on the cob, shucked
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 cups small heirloom tomatoes, chopped
½ medium red onion, diced
¼ cup basil leaves, roughly chopped
Reynolds Wrap® Non-Stick Foil
¼ cup olive oil
2 tablespoons vinegar
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
  • Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
  • Toss together corn, tomatoes, onions and basil in a medium bowl.
  • Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 18.6 g, Fat 17.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 452.1 mg, Sugar 5.2 g

GRILLED CORN AND TOMATO SALAD



Grilled Corn and Tomato Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

4 ears corn, shucked
2 garlic cloves
1 teaspoon salt
1/8 cup balsamic vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 pounds heirloom tomatoes, quartered and seeded

Steps:

  • Heat a grill.
  • Grill the corn for 2 to 3 minutes on each side. Let cool and cut off the kernels.
  • Mash garlic with salt to form a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the olive oil. Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.

TOMATO, AVOCADO AND GRILLED CORN SALAD



Tomato, Avocado and Grilled Corn Salad image

With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese

Steps:

  • Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

Nutrition Facts : Calories 164 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED CORN, HEIRLOOM TOMATO, AVOCADO, AND ARUGULA SALAD



Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad image

The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

Coarse salt and freshly ground black pepper
6 to 8 ears sweet corn, husks removed
3 tablespoons olive oil
1 pound baby heirloom tomatoes, halved
1/2 bunch cilantro, chopped
1 jalapeno, seeded and finely chopped
4 cups arugula
Juice of 2 limes
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 avocados, pitted, peeled, and sliced

Steps:

  • Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.
  • Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.
  • Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.
  • Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.

SALMON SALAD WITH GRILLED CORN AND HEIRLOOM TOMATOES



Salmon Salad With Grilled Corn And Heirloom Tomatoes image

Keep things easy, breezy, and summery, by serving a beautiful and colorful Summer Salad With Salmon, Grilled Corn, And Heirloom Tomatoes.

Provided by Jenny from Not Entirely Average

Categories     Salad

Time 35m

Number Of Ingredients 13

1 1/2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon black pepper
1 teaspoon Kosher salt
1 large heirloom tomato (cut into wedges or rough chopped into large chunks, about 10 pieces)
1 1/2 cups cherry tomatoes (halved)
3 large ears fresh corn
4 cups baby spinach (or other favorite salad green)
2 1/2 cups smoked salmon pieces
1/4 cup red onion (thinly sliced and then the slices cut into quarters)
1/2 cup basil leaves and flowers (fresh, torn)
1/4 cup chives (fresh, snipped)
2 cups salad dressing or vinaigrette of choice (divided)

Steps:

  • Whisk together oil, vinegar, pepper, and 1/2 teaspoon of the salt in a large bowl. Add heirloom and cherry tomatoes, and toss to coat. Let stand 10 minutes.
  • Coat corn with cooking spray. Add to grill pan, and cook over medium-high, using tongs to turn occasionally, until charred on several sides, about 15 minutes. Remove corn from pan. Cut kernels off cobs, and discard cobs.
  • Add spinach and torn basil in bowl and toss. Dress with 1/4 cup of your favorite dressing or vinaigrette. * see notes below if using the tomato marinade as your dressing
  • Using a slotted spoon, remove the tomatoes from their marinade. Add the tomatoes to the salad. Add the corn and the sliced red onions and the freshly snipped chives. Break the smoked salmon into large pieces and arrange atop salad.
  • Serve with remaining cups of dressing or vinaigrette tableside.

Nutrition Facts : ServingSize 1 serving, Calories 236 kcal, Carbohydrate 19 g, Protein 20 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 1291 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 8 g

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