Best 8 Corn Tomato And Lobster Salad Recipes

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Indulge in a vibrant and refreshing culinary experience with our exquisite Corn, Tomato, and Lobster Salad. This delightful dish tantalizes the taste buds with its harmonious blend of sweet corn, juicy tomatoes, and succulent lobster, complemented by a zesty dressing that elevates the flavors.

For those seeking a vegetarian alternative, the Corn and Tomato Salad offers a delightful symphony of flavors, featuring sweet corn, ripe tomatoes, crisp cucumber, and a tangy dressing that brings all the ingredients together.

If you're craving a hearty and flavorful main course, the Lobster Salad is an absolute must-try. Succulent lobster meat is combined with a medley of crisp celery, red onion, and a creamy dressing, resulting in a delectable and satisfying dish.

Each recipe provides step-by-step instructions, ensuring that you can easily recreate these culinary delights in your own kitchen. With its vibrant colors, delightful flavors, and versatile serving options, the Corn, Tomato, and Lobster Salad, Corn and Tomato Salad, and Lobster Salad are perfect for summer gatherings, light lunches, or as a refreshing side dish.

Let's cook with our recipes!

SALMON WITH CORN AND TOMATO SALAD



Salmon with Corn and Tomato Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound small, ripe mixed yellow and red tomatoes, halved or quartered
1 cup cooked fresh corn kernels, from 2 ears
1 tablespoon white wine vinegar
2 teaspoons finely chopped fresh oregano
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 center-cut skin-on wild salmon fillets (about 6 ounces each)

Steps:

  • Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl.
  • Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.

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

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

BAKED MAINE LOBSTER ON A POTATO GALLETTE WITH CORN, TOMATO AND DOLCE SALAD



Baked Maine Lobster on a Potato Gallette with Corn, Tomato and Dolce Salad image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 19

1 cup canola oil
1 bunch chives
Pinch sea salt
4 tablespoons canola oil
2 large Yukon gold potatoes
3 tablespoons pink peppercorns
Salt
1/4 cup chives, chopped
One 2-pound Maine male lobster
1/3 cup chive oil, recipe above, plus 2 tablespoons
2 strips bacon
Corn Tomato and Dolce Salad, recipe follows
1 tomato, chopped
1/4 cup dolce (seaweed)
2 tablespoons canola oil
1 garlic clove, sliced thin
3 strips bacon, chopped
2 leeks, roughly chopped
2 ears corn, sliced off cob

Steps:

  • For the oil: In blender, puree chives with canola oil and sea salt until infused and there is a consistent color.
  • For the lobster: Preheat oven to 400 degrees. In a large oven-safe saute pan, place oil and heat until smoking. Slice potatoes thinly (either with a mandoline or chef's knife) and layer in pan into a circle and season with pink peppercorn, salt and chives. Season outside of lobster with salt and pink pepper and chives and drizzle with chive oil place in pan on top of potatoes. Lay 2 strips of bacon on top of lobster. Place pan in oven for 15 minutes. After 15 minutes, remove lobster from shell and place on crisp potato on plate and add another tablespoon of chive oil. Plate with Corn Tomato and Dolce Salad.
  • In separate saute pan, heat canola oil, garlic and bacon. Saute until bacon browns. Add leeks and sweat for 1 minute, then add corn. Saute for another minute. Add tomatoes and dolce and end of cooking and toss.

POACHED LOBSTER OVER CORN AND CHERRY TOMATO SALAD



Poached Lobster over Corn and Cherry Tomato Salad image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 1 serving

Number Of Ingredients 19

1/2 bottle white wine
1 lemon, halved and juiced
1/4 cup coriander seeds
1 bundle fresh thyme
1 bulb garlic, cut in half equatorially
Kosher salt
One 1 1/4-pound lobster
Splash red wine vinegar
Splash olive oil
Olive oil
2 cloves garlic, smashed
Kosher salt
Pinch red pepper flakes
6 cherry tomatoes, cut in half
1 ear corn, kernels removed
1 zucchini, cut into brunoise
4 leaves basil, cut into chiffonade
1 small handful baby arugula
Splash red wine vinegar

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.

LOBSTER OR SHRIMP SALAD WITH CORN AND TOMATOES



Lobster or Shrimp Salad with Corn and Tomatoes image

Provided by Mark Bittman

Categories     quick, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

Extra virgin olive oil as needed
2 tablespoons chopped shallot or onion
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
2 cups fresh corn kernels (about 4 ears corn)
Salt and freshly ground black pepper
4 medium tomatoes, cored and cut into eighths
Freshly squeezed lemon juice as needed
1 1/2 pounds cooked lobster meat or shrimp, cut into chunks, at room temperature
1 teaspoon grated lemon zest
Chopped fresh parsley leaves or chives

Steps:

  • Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.
  • Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.
  • Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 875 milligrams, Sugar 6 grams, TransFat 0 grams

LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON



Lobster, Corn, and Potato Salad with Tarragon image

Categories     Salad     Potato     Shellfish     Tomato     Fourth of July     Picnic     Father's Day     Lunch     Seafood     Lobster     Corn     Summer     Tarragon     Endive     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat
1 lb small red potatoes
3 ears corn
For vinaigrette
2 1/2 tablespoons fresh lemon juice
1 1/2 to 2 tablespoons chopped fresh tarragon
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 cups grape or cherry tomatoes, halved
1 cup coarsely chopped frisée (French curly endive)
1/3 cup sliced scallion

Steps:

  • Prepare lobster, potatoes, and corn:
  • Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
  • Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
  • Boil corn in same water until crisp-tender, about 3 minutes, then drain.
  • When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
  • Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
  • Make vinaigrette:
  • Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
  • Assemble salad:
  • Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.

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

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

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

Tips:

  • For the best flavor, use fresh corn, tomatoes, and lobster.
  • If you don't have fresh corn, you can use frozen corn kernels. Just thaw them before using.
  • If you don't have fresh tomatoes, you can use canned diced tomatoes. Just be sure to drain them well before using.
  • If you don't have fresh lobster, you can use frozen lobster meat. Just thaw it before using.
  • Be sure to cook the lobster meat properly. Overcooked lobster will be tough and chewy.
  • You can add other ingredients to this salad, such as avocado, cucumber, or red onion.
  • This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

Corn, tomato, and lobster salad is a delicious and refreshing summer dish. It's easy to make and can be tailored to your own taste. With its vibrant colors and flavors, this salad is sure to be a hit at your next potluck or barbecue.

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