Pan Roasted Corn And Tomato Salad Recipe 455

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-ROASTED CORN AND TOMATO SALAD



Pan-Roasted Corn and Tomato Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt and black pepper
1/2 cup chopped fresh cilantro, more or less

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.

PAN-ROASTED CORN AND TOMATO SALAD RECIPE - (4.5/5)



Pan-Roasted Corn and Tomato Salad Recipe - (4.5/5) image

Provided by garciamoss

Number Of Ingredients 9

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt and black pepper
1/2 cup chopped fresh cilantro, more or less

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.

PAN-ROASTED CORN AND TOMATO SALAD



Pan-Roasted Corn and Tomato Salad image

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

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt
black pepper
1/2 cup chopped fresh cilantro, more or less

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

PAN-ROASTED CORN SALAD WITH TOMATOES AND FETA



Pan-Roasted Corn Salad With Tomatoes and Feta image

Make and share this Pan-Roasted Corn Salad With Tomatoes and Feta recipe from Food.com.

Provided by DailyInspiration

Categories     Salad Dressings

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 ears corn (husks and silks removed)
2 -3 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 teaspoon fresh thyme, coarsely chopped
1 bunch green onion, thinly sliced on the diagonal (green portion only)
salt & freshly ground black pepper
2 -3 cups cherry tomatoes, halved
8 ounces feta cheese, cut into 1/2 inch cubes
1/2 lime, juice of (plus more as needed)
2 tablespoons fresh basil, finely slivered

Steps:

  • Holiding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.
  • In a large nonstick saute pan over medium-high heat, warm half the butter and 1 tablespoons of the olive oil until nearly smoking. Add half the garlic and saute, stirring constantly, 20 to 30 seconds. Add half of the corn and saute, stirring occasionally, until golden and just tender, 3 - 4 minutes. Add half the thyme and green onions and saute for 1 minute more. Season with salt and pepper and transfer to a large bowl, Repeat with the remaining butter, 1 tablespoons of the oil and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.
  • In another bowl, combine the tomatoes, cheese, the remaining 2 tablespoons oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Serve at room temperature.

Nutrition Facts : Calories 312.3, Fat 22.7, SaturatedFat 9.8, Cholesterol 45.9, Sodium 455.3, Carbohydrate 22.1, Fiber 3.1, Sugar 7.1, Protein 9.3

ROASTED CORN AND TOMATO SALAD



Roasted Corn and Tomato Salad image

Make and share this Roasted Corn and Tomato Salad recipe from Food.com.

Provided by mydesigirl

Categories     Corn

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 medium tomatoes, vine-ripened
1 1/2 cups corn kernels, roasted
1 small red onion, 1/4-inch diced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt, to taste
1/4 cup fresh basil leaf, julienne
fresh ground pepper
1 cup large toasted crouton (homemade, if possible)

Steps:

  • Core tomatoes and cut into 1/2" cubes.
  • Combine tomatoes, corn, diced onions, oil, vinegar, salt, basil and freshly ground pepper in a large bowl and toss gently to blend.
  • Let sit for a few minutes.
  • Add croutons and toss just before serving.

Nutrition Facts : Calories 304.9, Fat 21.6, SaturatedFat 3.1, Sodium 282.5, Carbohydrate 27.4, Fiber 4.4, Sugar 5.6, Protein 4.6

WARM CORN AND TOMATO SALAD



Warm Corn and Tomato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small red bell pepper, chopped
1 small green or orange bell pepper, chopped
4 scallions, chopped, whites and greens
3 cloves chopped garlic cloves
4 cups frozen corn kernels
3 plum tomatoes, seeded and chopped
1 ripe lime, juiced
1/2 teaspoon ground cumin, eyeball it
1 tablespoon cayenne pepper sauce, recommended: Tabasco, eyeball it
1 teaspoon sweet paprika, eyeball it
Coarse salt and pepper
2 tablespoons chopped cilantro or parsley leaves, to garnish

Steps:

  • Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.

More about "pan roasted corn and tomato salad recipe 455"

QUICK ROASTED CORN AND TOMATO SALAD - FOOD52
Jul 31, 2011 Roast the corn on a sheet pan at 375 degrees, dressed in the balsamic, 1 tablespoon of the olive oil and some salt and pepper until it starts to just brown (about 20 minutes). Combine with the rest of the ingredients …
From food52.com


PAN ROASTED CORN SALAD WITH TOMATOES AND FETA
Jan 10, 2011 Add half the corn and sauté, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and sauté for about 1 minute more. Season with salt and pepper and transfer to a large bowl.
From foodchannel.com


20+ HIGH-PROTEIN SHEET-PAN DINNER RECIPES - EATINGWELL
2 days ago The tahini sauce does double duty in this healthy salmon recipe, serving as a glaze for the fish and also as a drizzle for the entire dish at the end of cooking. This sheet-pan dinner …
From eatingwell.com


38 LOW CARB MEXICAN RECIPES - SLENDER KITCHEN
3 days ago These Low-Carb Mexican Recipes kick carbs to the curb without skimping on flavor! This list features chicken, beef, pork, turkey, seafood, and vegetarian dishes. ... Sheet pan …
From slenderkitchen.com


PAN-ROASTED CORN SALAD WITH TOMATOES AND FETA SAVE - FOODPAIR
FoodPair makes it easy to search nearly a million recipes from the best recipe sites on the Web. ... Pan-Roasted Corn Salad with Tomatoes and Feta Save (6) Course Salads. Ingredients in …
From foodpair.com


SMASHED POTATO SALAD WITH CHERRY TOMATOES AND …
Oct 11, 2024 Ingredients. Kosher salt; 1¼ lb. fingerling or new potatoes; 1 large red bell pepper, seeded and cut into ½-in. pieces; 1 large shallot, thinly sliced
From saveur.com


ROASTED CORN AND TOMATO SALAD - NOURISH AND FETE
Jul 19, 2020 Yes, absolutely. You can easily get a similar flavor by cooking corn in a cast iron skillet or grill pan. Husk the corn first, set the pan over medium-high heat, and add a drizzle of olive oil or butter. Place corn cobs in the skillet and …
From nourish-and-fete.com


PAN ROASTED CORN AND TOMATO SALAD - MY OWN SWEET …
Dec 1, 2024 Resonating with Pan Roasted Corn and Tomato Salad. In a stroke of good luck, while catching up on my blog reading, I found a post at Eat. Drink. Think. about Mark Bitman’s recipe for Pan Roasted Corn and Tomato Salad. …
From myownsweetthyme.com


JUICY, SWEET PAN-ROASTED CORN AND TOMATO SALAD RECIPE
Sep 10, 2024 Pan-Roasted Corn and Tomato Salad Recipe (serves 2) Ingredients. 2 cups cooked organic corn, cut off the cob; 2 tsp. olive oil; 5 ripe, juicy tomatoes; 1 clove garlic, minced; fresh basil; salt and fresh black pepper; …
From organicauthority.com


PAN-ROASTED CORN AND TOMATO SALAD RECIPE - CHEF'S RESOURCE
Add Corn: Add the corn to the skillet and continue cooking, stirring or shaking the pan occasionally, until the corn begins to brown a bit, about 5 more minutes. Remove from Heat : …
From chefsresource.com


PAN ROASTED CORN AND TOMATO SALAD RECIPE 455 RECIPE
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 …
From food-recipe.info


PAN-ROASTED TUSCAN CORN SALAD WITH SUN-DRIED …
May 22, 2015 When husks and silks are removed, cut the kernels off the cob, cutting close to the cob. In a large nonstick sauté pan over medium high heat, warm the butter and olive oil until butter is completely melted.
From ciaochowbambina.com


ROASTED CORN AND TOMATO SALAD RECIPE - FOOD FANATIC
May 22, 2018 (Serene Herrera) This salad is bursting with fresh and light flavors, which makes it ideal for serving alongside any heavier meat dish, like some pulled pork.Also, since it’s loaded with cilantro and lime, it’s the perfect side dish for …
From foodfanatic.com


WARM CORN AND TOMATO SALAD RECIPE - CHEF'S RESOURCE RECIPES
Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the …
From chefsresource.com


45+ DELICIOUS FRIDAY VEGETABLE RECIPES FOR BUSY WEEKENDS
1 day ago Add the roasted spaghetti squash strands to the pan with the vegetables. Stir in the lemon juice and Parmesan cheese, and season with salt and pepper. ... Grilled Eggplant and …
From chefsbliss.com


PAN-ROASTED CORN SALAD WITH TOMATOES AND FETA
Aug 13, 2014 2 In a large nonstick sauté pan over medium-high heat, warm half the butter and 1 Tbs. of the olive oil until nearly smoking. Add half the garlic and sauté, stirring constantly, 20 to 30 seconds. Add half the garlic and sauté, …
From foodchannel.com


PAN-ROASTED CORN SALAD WITH TOMATOES AND FETA
Jul 16, 2022 Rated 5 out of 5 by pkcooker from Awesome Corn Salad I have been preparing this recipe since August 2005 & it is the hit of the summer every year! The flavor combination is excellent. I have even prepared this in the …
From williams-sonoma.com


35+ FLAVOR-PACKED SALT-FREE DINNER RECIPES FOR A HEALTHIER YOU
4 days ago Roast in the oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Remove from the oven and let the …
From chefsbliss.com


25+ FLAVORFUL HOLIDAY VEGAN KALE RECIPES TO CELEBRATE THE SEASON
3 days ago Vegan Kale and Roasted Beet Salad. This vibrant salad features roasted beets, fresh kale, and a tangy citrus dressing, making it a perfect holiday side dish. The earthy …
From chefsbliss.com


PAN ROASTED CORN AND TOMATO SALAD RECIPE 455
1/4 pound bacon, chopped: 1 small red onion, chopped: 4 to 6 ears corn, stripped of their kernels (2 to 3 cups) Juice of 1 lime, or more to taste: 2 cups cored and chopped tomatoes
From tfrecipes.com


Related Search