Best Grilled Corn And Heirloom Tomato Salad Recipes

GRILLED CORN, HEIRLOOM TOMATO, AVOCADO, AND ARUGULA SALAD

Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad image

The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

Coarse salt and freshly ground black pepper
6 to 8 ears sweet corn, husks removed
3 tablespoons olive oil
1 pound baby heirloom tomatoes, halved
1/2 bunch cilantro, chopped
1 jalapeno, seeded and finely chopped
4 cups arugula
Juice of 2 limes
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 avocados, pitted, peeled, and sliced

Steps:

Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.
Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.
Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.
Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.

GRILLED CORN AND HEIRLOOM TOMATO SALAD

Grilled Corn and Heirloom Tomato Salad image

Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 25m

Yield 4

Number Of Ingredients 15

Ingredients

3 ears corn on the cob, shucked
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 cups small heirloom tomatoes, chopped
½ medium red onion, diced
¼ cup basil leaves, roughly chopped
Reynolds Wrap® Non-Stick Foil
¼ cup olive oil
2 tablespoons vinegar
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
Toss together corn, tomatoes, onions and basil in a medium bowl.
Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 18.6 g, Fat 17.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 452.1 mg, Sugar 5.2 g