Best 2 Warm Corn And Tomato Salad Recipes

Indulge in a symphony of flavors with this Warm Corn and Tomato Salad, a delightful blend of fresh, seasonal ingredients harmoniously united in a zesty and vibrant dish. Featuring sweet corn, ripe tomatoes, aromatic basil, tangy red onion, and a burst of flavor from jalapeño peppers, this salad is an explosion of colors and textures. Dressed in a zesty vinaigrette and sprinkled with crumbled cotija cheese, it offers a perfect balance of sweetness, acidity, and a touch of heat. Accompanying this main recipe are three irresistible variations that cater to various taste preferences. Prepare a refreshing Corn and Avocado Salad with a creamy avocado dressing, a hearty Grilled Corn Salad with smoky grilled corn and a tangy dressing, or a unique Corn and Black Bean Salad bursting with protein and zesty flavors. Embark on a culinary adventure with these diverse and delectable corn salad recipes, sure to tantalize your taste buds and leave you wanting more.

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

CORN FRITTERS WITH ARUGULA AND WARM TOMATO SALAD

Corn Fritters with Arugula and Warm Tomato Salad image

Categories Leafy Green Tomato Vegetable Appetizer Fry Vegetarian Cornmeal Corn Arugula Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 23

Ingredients

For tomatoes
6 scallions, white and pale green parts separated from dark green parts and both finely chopped
2 tablespoons olive oil
1 lb cherry or grape tomatoes, halved (3 to 4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
For fritters
2/3 cup corn (cut from 2 ears)
2/3 cup yellow cornmeal
3 tablespoons all-purpose flour
1/4 teaspoon salt, or to taste
1/8 teaspoon baking soda
Pinch of sugar
1/2 cup whole milk
1 large egg
1/3 cup vegetable oil
For arugula
2 1/2 teaspoons white-wine vinegar
1/2 teaspoon whole-grain mustard
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 tablespoons olive oil
1 lb arugula, coarse stems discarded (8 cups)

Steps:

Prepare tomatoes:
Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.
Make fritters while tomatoes cool:
Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
Prepare arugula:
Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
Divide arugula, fritters, and tomatoes among 8 small plates.

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.

Tips:

Use ripe, seasonal tomatoes for the best flavor. Look for tomatoes that are deep red and slightly soft to the touch.
If you don't have fresh corn, you can use frozen or canned corn. Just be sure to thaw or drain the corn before using it.
Add some fresh herbs, such as basil, cilantro, or oregano, to the salad for extra flavor.
Serve the salad warm or at room temperature. It's also delicious served cold, but the flavors will be more pronounced when it's warm.
This salad is a great side dish for grilled chicken, fish, or steak. It's also a delicious vegetarian main course.

Conclusion:

This warm corn and tomato salad is a delicious and easy summer side dish. It's also a great way to use up fresh tomatoes and corn from your garden. With its bright flavors and colorful appearance, this salad is sure to be a hit at your next barbecue or potluck.