Best 2 Corn Tomato And Scallion Salad Recipes

Indulge in a vibrant and refreshing fiesta of flavors with this delightful Corn, Tomato, and Scallion Salad. This tantalizing salad is a medley of sweet corn, juicy tomatoes, crisp scallions, and aromatic cilantro, all harmoniously united in a tangy dressing. With three variations to choose from, this salad offers a delightful twist for every palate. The Classic Vinaigrette Dressing provides a light and tangy base, while the Creamy Avocado Dressing adds a luscious richness. For those who prefer a spicy kick, the Spicy Sriracha Dressing delivers a fiery sensation. Whether you're seeking a refreshing side dish, a light lunch option, or a vibrant addition to your next barbecue, this versatile salad will surely captivate your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CORN, TOMATO AND SCALLION SALAD

Corn, Tomato and Scallion Salad image

Categories Salad Tomato Sauté Vegetarian Corn Summer Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Steps:

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.
Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
Remove skillet from heat and stir in scallions.
Transfer vegetables to a large plate to cool and season with salt and pepper.

CORN, TOMATO, AND SCALLION SALAD

Corn, Tomato, and Scallion Salad image

Provided by Food Network

Categories side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Steps:

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes.
Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper.

Tips:

Choose the freshest, ripest corn, tomatoes, and scallions you can find for the best flavor.
If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well before adding it to the salad.
Use a variety of colors of tomatoes for a more visually appealing salad.
If you don't have fresh scallions, you can use a small onion, finely chopped.
Be sure to rinse the cilantro well before chopping it.
Add the dressing to the salad just before serving so that the vegetables don't get soggy.
Serve the salad immediately or chill it for later.

Conclusion:

This corn, tomato, and scallion salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try!

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