I bought lots of fresh corn and tomatoes. Any good recipes using them?!
Answers:
Corn And Tomato Salad With Cilantro Dressing
Combine in large bowl:
3 cups fresh corn kernels, cut from about 6 small ears of corn
5 medium tomatoes, halved, seeded, chopped
2/3 cup finely chopped red onion
In blender, purée until smooth:
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons golden brown sugar, packed
1 garlic clove
salt to taste
freshly ground black pepper to taste
Just before serving, pour dressing over corn mixture and toss!.Www@FoodAQ@Com
Combine in large bowl:
3 cups fresh corn kernels, cut from about 6 small ears of corn
5 medium tomatoes, halved, seeded, chopped
2/3 cup finely chopped red onion
In blender, purée until smooth:
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons golden brown sugar, packed
1 garlic clove
salt to taste
freshly ground black pepper to taste
Just before serving, pour dressing over corn mixture and toss!.Www@FoodAQ@Com
Corn Salsa:
1 poblano pepper, halved lengthwise, stemmed and seeded
2 ears corn, shucked
1 medium onion, chopped
2 1/2 cups roasted tomatoes, coarsely chopped
2 garlic cloves, finely chopped
1/8 teaspoon cayenne pepper
1/4 cup tightly packed cilantro, coarsely chopped
2 tablespoons lime juice
Salt
2!. Cooking Directions
Heat a large skillet over medium-high heat and add the poblano pepper, skin side down, along with the ears of corn, and cook, turning the corn occasionally, until the kernels are golden brown and the pepper skin is dark and blistered, about 10 minutes!. Remove the pepper and corn and let cool!. Peel and discard the blackened skin from the roasted pepper, then coarsely chop!. Cut the kernels off the cobs and set aside!.
In a medium bowl, toss together the roasted pepper, corn kernels, onion, Roasted Tomatoes, garlic, cayenne and cilantro!. Add the lime juice and season to taste with salt!. The salsa can be kept in the refrigerator for up to 4 days!.
Yield: 6 servingsWww@FoodAQ@Com
1 poblano pepper, halved lengthwise, stemmed and seeded
2 ears corn, shucked
1 medium onion, chopped
2 1/2 cups roasted tomatoes, coarsely chopped
2 garlic cloves, finely chopped
1/8 teaspoon cayenne pepper
1/4 cup tightly packed cilantro, coarsely chopped
2 tablespoons lime juice
Salt
2!. Cooking Directions
Heat a large skillet over medium-high heat and add the poblano pepper, skin side down, along with the ears of corn, and cook, turning the corn occasionally, until the kernels are golden brown and the pepper skin is dark and blistered, about 10 minutes!. Remove the pepper and corn and let cool!. Peel and discard the blackened skin from the roasted pepper, then coarsely chop!. Cut the kernels off the cobs and set aside!.
In a medium bowl, toss together the roasted pepper, corn kernels, onion, Roasted Tomatoes, garlic, cayenne and cilantro!. Add the lime juice and season to taste with salt!. The salsa can be kept in the refrigerator for up to 4 days!.
Yield: 6 servingsWww@FoodAQ@Com
How about making some salsa!?! Yum!
5 ears fresh corn
24 tomatillos
1 red bell pepper
1 fresh tomato
? to 1 whole jalape?o, seeded
2 Tablespoons cilantro
Preheat your gas grill on medium high heat!.
Grab 5 fresh ears of corn, peel back the husk and remove all the silks from the corn!. Now close the husk back to cover!.
Now, remove the parchment paper like husks from tomatillos!.
Place corn, tomatillos, red pepper and jalape?o on grill!. Cook all the vegetables turning as necessary to allow charring of the corn husk and skin of the tomatillos and chiles!. Remove the "roasting ears" of corn from the grill and set aside to cool!. Sure go ahead and roast the tomato now, too!.
As the tomatillos begin to char the skins will begin to crack open spilling their savory juices!. Remove them from the heat to capture this delicious juice!. Watch that tomato it will do the same!.
Roast the red pepper and jalape?o until the skin "blisters" turning as needed!. A little charring of the peppers adds a great smokey cooked taste to your salsa recipe!. All of this will take approximately 8 to 10 minutes depending on the temperature of your grill!.
When the corn is cool enough to handle remove the husks from the corn and slice the kernels off the cob!.
Chopped the tomatillos, tomato, red pepper and jalape?o to desired texture!.
Place all the ingredients in a stainless steel bowl and mix with the jalape?o and fresh chopped cilantro!. Sprinkle with salt and fresh ground pepper to taste!.Www@FoodAQ@Com
5 ears fresh corn
24 tomatillos
1 red bell pepper
1 fresh tomato
? to 1 whole jalape?o, seeded
2 Tablespoons cilantro
Preheat your gas grill on medium high heat!.
Grab 5 fresh ears of corn, peel back the husk and remove all the silks from the corn!. Now close the husk back to cover!.
Now, remove the parchment paper like husks from tomatillos!.
Place corn, tomatillos, red pepper and jalape?o on grill!. Cook all the vegetables turning as necessary to allow charring of the corn husk and skin of the tomatillos and chiles!. Remove the "roasting ears" of corn from the grill and set aside to cool!. Sure go ahead and roast the tomato now, too!.
As the tomatillos begin to char the skins will begin to crack open spilling their savory juices!. Remove them from the heat to capture this delicious juice!. Watch that tomato it will do the same!.
Roast the red pepper and jalape?o until the skin "blisters" turning as needed!. A little charring of the peppers adds a great smokey cooked taste to your salsa recipe!. All of this will take approximately 8 to 10 minutes depending on the temperature of your grill!.
When the corn is cool enough to handle remove the husks from the corn and slice the kernels off the cob!.
Chopped the tomatillos, tomato, red pepper and jalape?o to desired texture!.
Place all the ingredients in a stainless steel bowl and mix with the jalape?o and fresh chopped cilantro!. Sprinkle with salt and fresh ground pepper to taste!.Www@FoodAQ@Com
It will make a great salad!. Roast the corn on the BBQ and cut it off the cob!. Add it to a Greek Salad (Tomatoes, Vidalia Onion, Feta Cheese, Oregano, Extra Virgin Olive oil and Red Wine Vinegar)!. Toss and Enjoy!.Www@FoodAQ@Com
o!.o damnit! i know a REALLY good dish but I'm unsure of what its called!.
its got chicken, tomatoes, corn, and something else in it!.
its a salad!.!.!.
urg, sorry i cant remember!Www@FoodAQ@Com
its got chicken, tomatoes, corn, and something else in it!.
its a salad!.!.!.
urg, sorry i cant remember!Www@FoodAQ@Com
Roasted corn and tomatoe salad, roasted corn and tomatoe salsa (add some mango YUMMY)! You can also find great recipes on foodnetwork!.comWww@FoodAQ@Com
corn and tomato salad with ranch dressing toped with shreded chedder cheeseWww@FoodAQ@Com