Best Fresh Corn And Basil Salad Recipes

GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup rice wine vinegar
1/4 cup chopped fresh basil leaves
1 teaspoon sugar
Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
8 ears corn, grilled in the husk, kernels removed
1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced
1 pint Sweet 100 tomatoes or cherry tomatoes, halved
8 ounces blue cheese, crumbled
Fresh basil sprigs, for garnish

Steps:

Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION

Creamy Cherry Tomato Salad with Fresh Basil, Corn and Onion image

This cherry tomato-corn salad holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.

Provided by USA WEEKEND Pam Anderson

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

2 pints cherry tomatoes, halved
salt, to taste
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons rice wine vinegar
1 garlic clove, minced
3 cups fresh corn kernels
¼ cup torn basil leaves
1 small red onion, quartered and thinly sliced
½ cup raisins
salt and pepper to taste

Steps:

Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 25.9 g, Cholesterol 5.8 mg, Fat 7.8 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 53 mg, Sugar 8.6 g

FRESH BASIL, CORN AND TOMATO SALAD

Fresh Basil, Corn and Tomato Salad image

Fresh is the key. Don't be tempted to use frozen corn in this salad, or dried basil - it's not the same.

Provided by Kathy W

Categories Other Salads

Number Of Ingredients 11

Ingredients

5 ears corn
1 small onion, diced
1 medium cucumber, peeled, seeded and diced
1 large tomato, seeded and diced
1/4 c fresh basil, chiffonaded or chopped
DRESSING
3 Tbsp vegetable oil
3 Tbsp cider vinegar
1 1/2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Steps:

1. Microwave corn, 2 ears at a time in the husks, for 3 1/2 minutes. Shuck and allow to cool.
2. Cut kernels off the cob and place in a large bowl.
3. Add onion, tomato, cucumber and basil and gently toss.
4. For the dressing: mix together oil, vinegar, sugar, salt and pepper.
5. Add to corn mixture and toss gently. Adjust salt and pepper. Allow the salad to stand for 30 minutes or so before serving. Or, refrigerate for several hours. Serve cold or a room temp.

FRESH CORN AND BASIL SALAD

FRESH CORN AND BASIL SALAD image

Categories Salad Vegetable Side Kid-Friendly Healthy

Yield 5 servings

Number Of Ingredients 8

Ingredients

5 ears of sweet corn, husked and silk removed
1/2 cup small-diced red onion
5 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt or sea salt
1/2 teaspoon coarsely ground black pepper
1/2 cup slivered fresh basil leaves (directions follow)**
optional: 1/2 cup cherry or grape tomatoes, halved and drained
** To make slivered basil: Stack basil leaves, roll stack lengthwise, then cut across the roll to make small strips.

Steps:

Cook corn ears: You can boil, broil or grill it -- it's good any of these ways. If broiling or grilling, brush ears lightly with olive oil first. Cook until tender, but don't overcook. After cooking, allow the ears to cool. Then using a knife and standing the ear on one end, cut down the outside all around the ear to remove the kernals. In a large bowl, gently combine corn kernels, red onions, olive oil, salt, and pepper. Adjust seasonings to taste. Refrigerate the salad until approximately 1/2 hour before serving. Just before serving, toss in the fresh basil and tomatoes (optional). Taste for seasonings and serve at room temperature.