Best Sweet Corn And Basil Salad Recipes

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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

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

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.

WARM MUSHROOM AND SWEET CORN SALAD WITH THYME & BASIL VINAIGRETTE RECIPE - (4.1/5)



Warm Mushroom and Sweet Corn Salad with Thyme & Basil Vinaigrette Recipe - (4.1/5) image

Provided by franny-2

Number Of Ingredients 12

1/2 cup (125 mL) olive oil
2 cloves garlic, minced
1 tsp (5 mL) chopped fresh thyme
1/3 cup (80 mL) red wine vinegar
1 tsp (5 mL) dry mustard or Dijon mustard
Pinch of granulated sugar
Salt and freshly ground pepper
8 oz (250 g) cremini mushrooms, sliced
1 1/2 cups (375 mL) cooked corn kernels
1 cup (250 mL) diced tomatoes or halved cherry tomatoes
1/4 cup (60 mL) chopped fresh basil
1 large head leaf lettuce, torn (or 10 cups/2.5 L baby romaine lettuce)

Steps:

  • 1 Heat half of the oil in a skillet over low heat. Add garlic and thyme and sauté for 1 to 2 minutes or until fragrant but not brown. Spoon half into a heatproof bowl. Set skillet with remaining garlic mixture aside. 2 Add remaining oil, vinegar, mustard and sugar to garlic mixture in bowl and whisk to combine. Season with salt and pepper to taste. Set aside. 3 Just before serving, return skillet to medium- high heat and heat until sizzling. Add mushrooms and season with salt and pepper. Sauté for about 5 minutes or until liquid is released and mushrooms start to brown. Add corn and sauté for 2 minutes or until hot and golden brown. Stir in tomatoes and remove from heat. 4 Whisk basil into vinaigrette and toss half with lettuce in a large bowl. Arrange lettuce on serving plates, top with warm vegetables and drizzle with remaining vinaigrette. Season with salt and pepper.

STEAK AND SWEET CORN SALAD WITH BASIL VINAIGRETTE



Steak and Sweet Corn Salad with Basil Vinaigrette image

Around our house, we generally don't eat a lot of red meat. When grilling a steak, I usually serve a small portion of the meat and surround it with lots of yummy vegetables or a great salad. This Steak and Sweet Corn Salad is a perfect example of allowing the meat to shine while controlling the portion size. I promise you won't...

Provided by Chris Scheuer

Categories     Steaks and Chops

Time 1h45m

Number Of Ingredients 25

for salad
8 c fresh salad greens
1 c fresh cilantro, chopped
1 pt cherry or grape tomatoes
4 ears corn, shucked and silk removed
1 1/2 Tbsp olive oil, extra virgin
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 c tiny potatoes, cooked, drained and halved when cooled
1-1 1/2 lb rib-eye, new york strip or sirloin steak
1 medium lime, juiced
4 clove garlic, minced
2 Tbsp olive oil, extra virgin
1 tsp sea salt
1/2 tsp freshly ground black pepper
sweet basil vinaigrette (see recipe)
for dressing
1/4 lb fresh basil
1/3 c rice vinegar
3/4 c canola oil
1 Tbsp sugar
2 Tbsp honey
1 clove garlic
2 tsp dijon mustard
sea salt and freshly ground black pepper, to taste

Steps:

  • 1. For salad: soak 8 wooden skewers in water for 1 hour. For marinade, combine lime juice, olive oil, garlic, salt and pepper in a zip lock bag. Thinly slice steak, lengthwise, and add to marinade in bag. Let sit at room temperature while preparing other components of the salad.
  • 2. Preheat oven to 425. Combine the 1 1/2 tablespoons olive oil, salt and pepper on a sheet pan. Place corn on sheet pan and rub with hands to coat with oil mixture. Roast for 15 minutes, turning every 5 minutes. You want the corn to be nicely caramelized in spots. Remove from oven and set aside to cool. When cool, cut corn kernels from cobs and set aside. (This can be done early in the day and refrigerated, just bring to room temperature before adding to salad.)
  • 3. Heat grill to medium high. Thread steak, accordion-style, onto the soaked skewers, packing fairly tight. (You want to pack tightly so that meat doesn't get done before edges have a chance to nicely brown.) Place on heated grill and cook to desired doneness, flipping once, approximately 5-6 minutes per side. Remove from grill and let sit for 5 minutes before serving.
  • 4. In the meantime, arrange lettuce on 4 large plates. Sprinkle with cilantro. Divide corn, potatoes and tomatoes evenly among salads. Arrange 2 steak skewers atop of each salad and drizzle with Sweet Basil Vinaigrette. Serve and expect rave reviews!
  • 5. For dressing: In a food processor bowl or blender combine vinegar, basil, garlic, mustard, sugar and honey. Puree mixture until smooth. With motor running slowly add the salad oil to form an emulsion. Season with salt and pepper to taste

SWEET CORN AND BASIL SALAD



Sweet Corn and Basil Salad image

Categories     Corn     Salad     Summer     Side     Grill/Barbecue     Vegetarian

Number Of Ingredients 8

6 ears ears fresh sweet corn on the cob, grilled
1 cup cherry tomatoes, quartered
3 tablespoons fresh lemon juice
4 tablespoons olive oil
1/2 cup sweet onion, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 tightly packed cup fresh basil leaves, julienned

Steps:

  • Into a large bowl whisk the lemon juice, olive oil, onion, salt, and pepper together to make a dressing.

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