Best Heirloom Tomatoes With Thai Basil And Supersweet Corn Recipes

Roasted Sweet Corn Soup with Smoked Trout and Heirloom Tomatoes image

Provided by Food Network

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large heirloom tomato, diced small
1/4 red onion, diced small
2 tablespoons chopped fresh cilantro, plus sprigs for garnish
10 ears fresh corn
Salt and pepper to taste
1 white onion, roughly chopped
1/2 cup diced bacon (about 5 strips)
2 tablespoons ground cumin
2 1/2 quarts water
1 large chipotle chile
2 1/2 tablespoons lime juice
1 (4-ounce) fillet of smoked trout

Steps:

Toss the heirloom tomatoes, red onion and cilantro in a small bowl. Season with salt and pepper to taste and set aside.
Preheat a grill. Lightly coat the ears of corn with vegetable oil. Grill the corn, turning frequently until the majority of the kernels are brown. Remove the kernels from the cob, cutting close to the cob so as to remove as much of the starch in the cob as possible.
In a large pot, saute the onion and bacon until the bacon is crisp. Add cumin and cook for another couple of minutes. Add the corn, water, and chipotle. Simmer for 1 hour. Using a hand blender, puree on high speed until smooth. Add lime juice and season with salt. Strain through a fine strainer.
Divide soup into 4 bowls and spoon the heirloom salsa in the center. Break apart the filet of trout and place over the salsa. Garnish with a fresh sprig of cilantro.

Sliced Tomatoes With Corn and Basil image

Provided by C in PA

Categories Vegetable

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 ears sweet corn (2 1/2 c kernels)
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1/4 teaspoon sea salt
1/8 teaspoon fresh ground pepper
6 basil leaves, cut into very thin strips, divided
2 lbs heirloom tomatoes or 2 lbs any good summer tomatoes, sliced
1 pint cherries or 1 pint grape tomatoes, cut in half
rice wine, vinaigrette recipe

Steps:

Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.

Nutrition Facts : Calories 197.3, Fat 5.1, SaturatedFat 0.7, Sodium 170.4, Carbohydrate 38.3, Fiber 6.8, Sugar 18.7, Protein 5.8