Best 4 Pan Roasted Corn And Tomato Salad Recipes
Indulge in a vibrant and flavorful journey with our pan-roasted corn and tomato salad, a delightful symphony of fresh, seasonal ingredients. This vibrant salad bursts with the sweetness of corn, the tanginess of tomatoes, and the herbaceousness of basil, all harmoniously blended in a symphony of flavors. The smokiness from roasted corn adds a touch of depth and complexity, while the tangy dressing brings it all together, creating a refreshing and satisfying dish. It's a versatile side dish that complements grilled meats, fish, or tofu, or can be enjoyed as a light and flavorful main course.
In addition to the classic pan-roasted corn and tomato salad, this article offers a tantalizing collection of variations to suit every palate. From a spicy southwest-inspired version featuring chili and cumin to a Mediterranean-inspired salad with feta cheese and oregano, there's something for everyone to savor. Whether you're looking for a quick and easy weeknight meal or a stunning dish to impress your guests, these recipes have you covered.
PAN-ROASTED CORN AND TOMATO SALAD
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
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 AND TOMATO SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
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)
Provided by garciamoss
Number Of Ingredients 9
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
Steps:
- 1. 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. 2. 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.
Tips:
- Use fresh, ripe corn and tomatoes for the best flavor.
- If you don't have fresh corn, you can use frozen or canned corn.
- Be sure to cook the corn and tomatoes over high heat so that they get a nice char.
- Don't overcook the corn and tomatoes, or they will become mushy.
- Feel free to add other vegetables to the salad, such as zucchini, bell peppers, or onions.
- For a more flavorful salad, use a flavorful cheese, such as feta or Parmesan.
- Serve the salad immediately, or it will get soggy.
Conclusion:
This pan-roasted corn and tomato salad is a delicious and easy-to-make side dish that is perfect for summer gatherings. The corn and tomatoes are roasted until they are slightly charred and then tossed with a simple dressing made with olive oil, vinegar, and herbs. The salad is then topped with crumbled cheese and served immediately. This salad is a great way to enjoy the fresh flavors of summer produce.
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