Best 7 Corn And Tomato Salad With Lemon Thyme And Roasted Poblano Chili Recipes

Indulge in a symphony of flavors with this vibrant Corn and Tomato Salad, a refreshing summer staple that bursts with garden-fresh ingredients. This tantalizing salad features juicy corn kernels and ripe tomatoes, complemented by a zesty lemon-thyme vinaigrette that awakens your taste buds. Roasted poblano chili adds a smoky depth, while crumbled queso fresco and cilantro provide a delightful textural contrast.

Alongside this main recipe, discover a treasure trove of culinary creations that elevate your dining experience. Delight in the tangy and aromatic Lemon-Thyme Vinaigrette, a versatile dressing that enhances salads, grilled vegetables, and even roasted chicken. Learn the art of perfectly roasting poblano chili, a technique that unlocks its smoky and slightly spicy essence.

Recreate the authentic Mexican Queso Fresco, a fresh and crumbly cheese that adds a savory touch to various dishes. Master the art of preparing Pico de Gallo, a classic Mexican salsa that brings a burst of freshness to tacos, burritos, and nachos. With this comprehensive guide, you'll have all the tools to craft a memorable and flavorful meal that celebrates the essence of summer.

Let's cook with our recipes!

CORN AND TOMATO SALAD WITH LEMON THYME AND ROASTED POBLANO CHILI

Corn and Tomato Salad with Lemon Thyme and Roasted Poblano Chili image

Categories Salad Pepper Tomato Vegetable Side Sauté Fourth of July Picnic Vegetarian Quick & Easy Lunch Corn Zucchini Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 fresh poblano chili
1 medium zucchini
2 scallions
5 garlic cloves
3/4 pound assorted vine-ripened cherry tomatoes (about 1 pint)
2 tablespoons olive oil
4 cups fresh corn (cut from about 8 ears)
2 tablespoons small fresh lemon thyme sprigs
1 tablespoon chopped fresh coriander

Steps:

Roast and peel poblano chili .
Finely chop poblano and zucchini and thinly slice scallions. Mince garlic and halve tomatoes. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini and corn with salt and pepper to taste, stirring, until corn is golden brown, about 5 minutes. Reduce heat to moderate and stir in poblano, scallions, garlic, and thyme. Cook mixture, stirring, 1 minute. Transfer vegetables to a bowl and immediately add tomatoes and coriander, tossing well. Cool corn salad. Corn salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

FRESH CORN AND TOMATO SALAD

Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8

Ingredients

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

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.

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

Ingredients

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.

SWEET CORN-TOMATO SALAD

Sweet Corn-Tomato Salad image

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

8 medium ears sweet corn, husked
1 large sweet red pepper, chopped
2 cups cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh basil
DRESSING:
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons lime juice
1-1/4 teaspoons salt
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CONTEST-WINNING TOMATO CORN SALAD

Contest-Winning Tomato Corn Salad image

Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. - Carrie Componile, Roselle Park, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 12

Ingredients

3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears of corn)
2 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 tablespoon Dijon mustard

Steps:

In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

TOMATO, CUCUMBER AND CORN SALAD

Tomato, Cucumber and Corn Salad image

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 to 1 1/4 pounds ripe tomatoes, cut in small dice
1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
Salt to taste
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)

Steps:

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

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

Ingredients

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

Tips:

Choose the freshest ingredients: Use ripe, in-season tomatoes and corn for the best flavor. Fresh thyme and poblano chili will also add more flavor to the salad.
Roast the poblano chili before using: Roasting the poblano chili brings out its smoky flavor and makes it easier to peel and chop.
Use a light hand with the lemon juice: A little bit of lemon juice goes a long way in this salad. Too much lemon juice can overwhelm the other flavors.
Serve the salad immediately: This salad is best enjoyed fresh. The tomatoes and corn will start to lose their flavor if they sit for too long.

Conclusion:

This corn and tomato salad with lemon-thyme and roasted poblano chili is a delicious and refreshing summer dish. It's easy to make and perfect for potlucks, picnics, or backyard barbecues. The combination of sweet corn, juicy tomatoes, roasted poblano chili, and tangy lemon-thyme dressing is sure to please everyone at your table. So next time you're looking for a light and flavorful salad, give this one a try. You won't be disappointed!