Sweet Corn And Tomato Salad Recipes

CORN, SWEET ONION, AND TOMATO SALAD

Steps:

• In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
• Cover, and chill for 45 minutes to an hour. Stir before serving.

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.

BUTTERY SWEET CORN, TOMATO AND FETA SALAD

Steps:

• Shuck and clean corn.
• Place in large stockpot with cold water. Turn heat on and let boil.
• Remove corn when it is cooked through or until just starting to boil. You should notice a color change.
• Remove from water and let cool slightly.
• Once cooled, cut from cob and place in a bowl.
• Cut tomatoes and add to corn.
• Sprinkle with feta cheese, to your liking and add fresh cut cilantro.
• Mix gently.
• Melt butter and add balsamic vinegar, salt and pepper. Mix thoroughly and pour over corn and tomato mixture.
• Stir and enjoy!

SWEET CORN-TOMATO SALAD

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.

SWEET CORN AND TOMATO SALAD WITH FRESH CILANTRO

Steps:

• Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

TOMATO, CORN, AND BASIL SALAD RECIPE

Steps:

• Gather the ingredients.
• In a salad bowl mix together the oil, vinegar, and salt.
• Peel and mince the shallot. Add it to the dressing and stir to combine.
• Husk the corn and use a sharp knife to cut off the kernels . When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels.
• To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.
• Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.
• Toss the corn and tomatoes with dressing.
• Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).

SWEET CORN POLENTA AND TOMATO SALAD

Steps:

• In a large saucepan, bring water to a boil then reduce heat to low and gradually add cornmeal or polenta, stirring constantly to prevent clumping. Cook, stirring occasionally, for 50-60 minutes, until the polenta is creamy and reduced to about 4 cups.
• Add corn, Parmesan cheese, butter, pepper and salt and continue cooking while stirring occasionally, for another 5 minutes, until the cheese is melted and the corn is tender.
• Grease a 9x13-inch baking dish with cooking spray. Pour the cooked polenta mixture into the baking dish and cool for about 1 hour, until room temperature.
• Cover the baking dish, loosely with plastic wrap and refrigerate for about 2 hours up to 1 full day, until firm.
• Position a rack in the upper third of the oven and preheat the broiler to high. Place peppers, cut-side down, on a baking tray and broil, rotating once, for 4-6 minutes, until softened and lightly charred.
• Transfer to a bowl and cover with plastic wrap. Allow to sit and steam for 10 minutes.
• Using your fingers, rub off the blistered skin and discard. Roughly chop into pieces. Place in a medium-sized mixing bowl.
• Add tomatoes and combine with 2 tablespoons oil, vinegar and salt.
• Position a rack in the upper third of the oven and preheat the broiler to high. Cut the cooked polenta into 12 square slices and arrange on a baking sheet. Brush with remaining 1 tablespoon oil, on both sides.
• Broil, turning once, for 3-5 minutes, until golden brown.
• Serve polenta with tomato salad on a serving plate and garnish with fresh herbs.