Best 7 Grilled Tomato With Fresh Corn Recipes

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Corn and tomatoes are two of the most iconic summer vegetables, and they pair perfectly together in this grilled recipe. Whether you're cooking for a weeknight dinner or a backyard barbecue, this dish is sure to please everyone at the table. Plus, it's incredibly easy to make, with minimal prep work and cooking time.

Here are our top 7 tried and tested recipes!

GRILLED TOMATO WITH FRESH CORN



Grilled Tomato with Fresh Corn image

Grilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 15

6 tomato slices (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
GRILLED CORN TOPPING:
2 large ears sweet corn, husks removed
3 tablespoons olive oil, divided
1 green onion, finely chopped
2 tablespoons minced fresh parsley
2 tablespoons sliced ripe olives
1 tablespoon capers, drained
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
1/4 cup crumbled queso fresco or feta cheese
Toasted French bread baguette slices, optional

Steps:

  • Sprinkle tomatoes with salt and pepper., Brush corn with 1 tablespoon oil. Grill, covered, over medium heat 10-12 minutes or until lightly browned, turning occasionally. Grill tomato slices 1-2 minutes on each side or until lightly browned., Cool corn slightly. Cut corn from cobs; transfer to a small bowl. Stir in green onion, parsley, olives, capers, garlic, lemon juice, lemon zest and remaining oil., Serve corn mixture over tomatoes; sprinkle with cheese. If desired, serve with baguette slices.

Nutrition Facts : Calories 123 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 263mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED TOMATO AND CORN PASTA



Grilled Tomato and Corn Pasta image

To achieve a delicious smoky flavor when making this Grilled Tomato and Corn Pasta, give tomatoes and corn a quick turn on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

Salt and pepper
3/4 pound gemelli pasta
1/4 cup olive oil, plus more for grilling
1 1/2 pounds beefsteak tomatoes, halved
3 ears corn
1 cup ricotta
1/2 cup torn fresh basil

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.
  • Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
  • Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.

Nutrition Facts : Calories 627 g, Fat 24 g, Fiber 7 g, Protein 22 g, SaturatedFat 8 g

GRILLED BONE-IN RIB-EYE WITH GRILLED CORN AND TOMATO SALSA



Grilled Bone-In Rib-Eye with Grilled Corn and Tomato Salsa image

This recipe is sponsored by Walmart. The char from the grill is the ultimate way to bring the steakhouse vibes to summertime. Take care to clean your grill and preheat before grilling. These small steps make a huge difference in dinner! After brushing your grill clean, use worn kitchen towels soaked with a little canola oil and rub down the grill so the meat doesn't stick when you cook it. For quicker preheating, close the grill lid to capture the heat. The other important tool for grilling? Good salt. Use kosher salt to season your meat and have a small amount of flaky bigger sea salt on hand to sprinkle at the end. It's not only the flavor but also the texture of the salt that will make your steak stand out and stand UP to any steakhouse steak. This tomato and corn salsa is a summer greatest hit and a perfect match for steak. There is no way anyone won't devour it! Make and eat it (without ever storing in the fridge) freshly assembled and still warm. Like it super spicy? Add thin slices of fresh jalapeno and a few dashes hot sauce.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 20

2 bone-in rib-eye steaks (about 1 pound each; 1 to 1 1/4 inches thick)
1 to 2 tablespoons canola oil, for oiling the grill
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 medium shallots, thinly sliced
2 tablespoons Dijon mustard
Zest and juice from 1 small lemon
2 tablespoons Worcestershire sauce
Flaky sea salt, such as Maldon
1 to 2 tablespoons canola oil, for oiling the grill
6 large ears fresh corn, husks and silks removed
6 medium Roma tomatoes, halved lengthwise
1 bunch scallions (7 to 8), ends trimmed
6 tablespoons extra-virgin olive oil
Kosher salt
1 teaspoon chili powder
2 tablespoons balsamic vinegar
Zest and juice from 1 large lime
1 tablespoon honey
1/4 cup fresh cilantro leaves, chopped

Steps:

  • Get ready: Remove the steaks from the refrigerator about a half hour before you are ready to cook. Preheat the grill on high.
  • The steak: Lightly oil a kitchen towel with canola oil and oil the grill. Season the steaks generously on both sides with kosher salt and pepper. Place a cast-iron skillet to heat on the side of the grill. Place the steaks directly on the hottest part of the grill and char 3 to 4 minutes. Rotate the steaks a half turn and char another 3 minutes. Flip the steaks and char another 3 minutes on their second side. Move to indirect heat and cook to desired doneness, about 5 minutes for medium rare. Put the steaks on a tray with a fitted rack to rest.
  • The quick shallot sauce: Add the butter and shallots to the skillet with a splash of water and cook until the shallots are translucent, 1 minute. Add the mustard, lemon zest and juice and Worcestershire sauce. Stir and taste for seasoning. Add water if you would like the sauce to be a bit thinner. Place the steaks on a serving platter, spoon the sauce over the top and sprinkle with sea salt.
  • Grill the vegetables: Lightly oil a kitchen towel with canola oil and oil the grill. Brush the corn, tomatoes and scallions with about 2 tablespoons of the olive oil and sprinkle with kosher salt. Arrange everything in a single layer on the hottest part of the grill and rotate every few minutes so they are charred on all sides, 8 to 10 minutes. Leave the corn on a little longer than the tomatoes and scallions. Remove from the grill and cool.
  • The salsa: In a large serving bowl, whisk together the remaining 4 tablespoons olive oil with the chili powder, balsamic, lime zest and juice and honey with a pinch of kosher salt. Remove the corn kernels from the cobs, cut the tomatoes into small cubes and cut the scallions into 1/2-inch slices. Mix everything together with the cilantro. Taste for seasoning.
  • Serve: Serve on top or alongside the steaks.

GRILLED CORN AND TOMATO SALAD



Grilled Corn and Tomato Salad image

Provided by Michael Symon : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

4 ears sweet corn, unhusked
Kosher salt
1 clove garlic, minced
1 jalapeño pepper, seeds and ribs removed, minced
Zest and juice of 3 limes
1/2 cup extra-virgin olive oil
1 ripe avocado, halved, pitted, peeled and diced
1 cup halved cherry tomatoes
6 scallions, thinly sliced
3/4 cup finely chopped fresh cilantro leaves
Freshly ground black pepper

Steps:

  • Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
  • Prepare and preheat your lump charcoal grill to medium low.
  • Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
  • Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
  • Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.

GRILLED TOMATOES



Grilled Tomatoes image

Perfect, easy, and yummy!

Provided by Lynne2478

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 16

Number Of Ingredients 4

8 tomatoes, halved lengthwise
1 tablespoon olive oil
2 cloves garlic, minced, or to taste
1 teaspoon salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
  • Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g

STUFFED TOMATOES WITH GRILLED CORN SALAD



Stuffed Tomatoes with Grilled Corn Salad image

Categories     Salad     Tomato     Side     Vegetarian     Goat Cheese     Corn     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

2 large ears of corn, husked
1 large red bell pepper
4 large beefsteak tomatoes (each about 9 to 10 ounces)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 garlic clove, pressed
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons minced seeded jalapeño chili
1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

Steps:

  • Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
  • Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
  • Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

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

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

Tips:

  • Choose the right tomatoes: Use ripe, firm tomatoes that are free of blemishes. Roma, cherry, and heirloom tomatoes are all good choices.
  • Prepare the tomatoes: Cut the tomatoes into thick slices or wedges. If you're using cherry tomatoes, you can leave them whole.
  • Season the tomatoes: Drizzle the tomatoes with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
  • Grill the tomatoes: Preheat your grill to medium-high heat. Grill the tomatoes for 5-7 minutes per side, or until they are charred and tender.
  • Serve the tomatoes: Grilled tomatoes can be served immediately. You can also drizzle them with additional olive oil, balsamic vinegar, or pesto.
  • Choose fresh corn: Look for corn with bright green husks and plump kernels. Avoid corn with brown or dried husks.
  • Prepare the corn: Peel back the husks and remove the silk from the corn. Cut the corn into 2-3 inch pieces.
  • Season the corn: Brush the corn with melted butter and sprinkle with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or chili powder.
  • Grill the corn: Preheat your grill to medium heat. Grill the corn for 10-12 minutes, turning occasionally, or until the kernels are tender and slightly charred.
  • Serve the corn: Grilled corn can be served immediately. You can also drizzle it with additional melted butter, sprinkle it with Parmesan cheese, or add a squeeze of lime juice.

Conclusion:

Grilled tomatoes and corn are a delicious and easy side dish that can be enjoyed all summer long. With just a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and healthy. So next time you're looking for a side dish that will impress your friends and family, give grilled tomatoes and corn a try. You won't be disappointed!

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