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Sweetcorn salad with mozzarella, peppers and cherry tomatoes recipe

Sweetcorn salad with mozzarella, peppers and cherry tomatoes recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

This is a great summer salad when fresh corn is in season. It's great for summer parties or barbecues.

1 person made this

IngredientsServes: 6

  • 6 ears fresh corn, shucked and desilked
  • 2 tablespoons extra-virgin olive oil
  • 275g cherry tomatoes, halved
  • 350g pearl-size mozzarella balls
  • 1 small red onion, finely diced
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • Dressing
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon honey
  • 1 clove finely grated garlic
  • salt and freshly ground black pepper to taste

MethodPrep:20min ›Cook:10min ›Extra time:30min chilling › Ready in:1hr

  1. Preheat an outdoor barbecue for high heat and lightly oil the grilling grate.
  2. Brush ears of corn with oil.
  3. Barbecue corn until outside is golden brown with grill marks, about 10 minutes. Let cool completely. Cut off kernels with a sharp knife and place in a large bowl. Add cherry tomatoes, mozzarella cheese, red onion, yellow pepper and red pepper.
  4. Combine olive oil, apple cider vinegar, basil, honey, garlic, salt and pepper in a jar with a tight-fitting lid. Shake jar until dressing ingredients are combined. Pour dressing over salad and toss to combine. Season with salt and pepper.

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15 Refreshing Cucumber Salad Recipes

This sweetcorn salad, often referred to as sweet corn salad, uses red and green peppers, spring onion and mayonnaise. This sweetcorn salad recipe is quick to make and is very refreshing..
The full recipe can be found at
Ingredients – Serves 1.
50g cooked sweetcorn.
15g red pepper.
15g green pepper.
10g spring onion.
Mayonnaise, to bind.
Sea salt / pepper

Video taken from the channel: cookeryskills

Sweet Corn, Mozzarella and Tomato Salad Recipe

What could be more perfect than a summer salad with fresh-picked corn and vine-ripened tomatoes? Quantities are very flexible in this recipe, so adjust to taste. My husband and I love this Sweet Corn, Mozzarella and Tomato Salad recipe.

Ingredients that come from your own family garden or your local Farmer’s Market will produce the most maximum flavor and quality in this salad.

  • 8 ounces mozzarella cheese, fresh (small balls called bocconcini work best)*
  • 1/3 cup olive oil, extra-virgin (or basil-flavored)
  • 1/2 teaspoon coarse salt
  • Black pepper, freshly-ground
  • Red pepper flakes, crushed
  • 10 to 12 ears of sweet corn, husked and silk removed**
  • 6 to 8 large vine-ripened tomatoes, seeded and cut into small pieces
  • 25 to 30 fresh basil leaves, thinly sliced

Cut the mozzarella cheese balls into small pieces and marinate in the basil oil, tossing with salt, black pepper, and red pepper. If using a large ball of cheese, cut this into slices. Cover and refrigerate at least six hours, preferably overnight. NOTE: Before assembling the salad, remove the mozzarella from the refrigerator and let come to room temperature before using in the salad.

Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.

In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process drain the corn thoroughly.

In a large bowl, gently combine corn kernels, tomatoes, mozzarella with marinade, and basil. Adjust seasonings to taste. Refrigerate the salad until approximately 1/2 hour before serving.

Makes approximately 10 to 12 servings.

* Usually fresh mozzarella cheese can be found at your local store in a container of water (which is actually whey from making the cheese). Keep fresh mozzarella cheese in its liquid bath and refrigerate until ready to eat and eat it within 2 to 3 days. Store fresh mozzarella cheese in the refrigerator. Remove from the refrigerator at least 1 hour before you plan to serve it. Freezing is not recommended. If a recipe specifies Fresh Mozzarella Cheese, please only use Fresh Mozzarella Cheese - You will be sorry if you don't!

** Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk. As soon as corn is picked, its sugar begins is gradual conversion to starch, which reduces the corn's natural sweetness. Corn will lose 25% or more of its sugar within 25 hours after harvesting it. Fresh corn, if possible, should be cooked and served the day it is picked or purchased.

Slimming World’s tomato and basil stuffed peppers recipe

Using a small knife, cut the tops off the peppers and reserve, then scoop out the seeds. Sit the peppers on a microwaveable plate, cut-side up, and cook in the microwave on high for 5-6 minutes or until they have wilted and softened.

Meanwhile, mix the quark, garlic and chopped basil together and season well.

Spoon half of the cherry tomatoes into the base of the peppers, then spoon the quark mixture over them.

Top with the remaining cherry tomatoes and the reserved lids, spray with low calorie cooking spray and place on a baking sheet, cut side up. Place in the oven for 8-10 minutes.

Remove and serve immediately or at room temperature sprinkled with chopped basil and parsley.

Ultimate makeover: Full English breakfast

Lay the bacon, mushrooms and tomatoes on a foil-lined tray

  • 4 rashers good-quality lean unsmoked back bacon
  • 4 brown-cap portabello mushrooms
  • 12-16 cherry tomatoes on the vine
  • room temperature
  • 6 tsp olive oil
  • 2 slices granary or wholegrain bread
  • cut on the diagonal
  • 2 good-quality free-range pork sausages
  • minimum 86% pork
  • 2 free-range
  • omega-3 rich eggs
  • room temperature
  • few drops cider vinegar
  • 2 x 100ml / 3½ fl oz glasses freshly-squeezed orange juice
  • plus 1 orange cut into wedges
  • handful fresh blueberries (about 50g/2oz)

Warm cherry tomato and sweetcorn salad

This salad goes especially well with Mexican dishes as a side

  • 1 tin sweetcorn
  • 1 punnet cherry tomatoes
  • Handful of fresh chopped corriander
  • 1 tbsp olive oil or butter
  • Black pepper
  • 1 small onion

Tuna and tomato tart with Neufchâtel cheese

By Patricia sur son blog : La table de Pénélope'

Prepare the pastry: Place the flour in a bowl

  • The shortcrust pastry:
  • 50 gr of flour
  • 125 gr butter
  • softened
  • 1 egg yolk
  • 1 pinch salt
  • water
  • For the tart:
  • 700 g fresh tomatoes
  • 300g tinned tuna in brine
  • 4 eggs
  • 25 cl of liquid whipping cream
  • 1 Neufchatel cheese (200 gr)
  • or you can use a low-fat cream cheese or try camembert or brie
  • 16 cherry tomatoes
  • Salt and pepper

Rigatoni With Clonakilty Blackpudding, Olives, Fresh Tomatoes And Peppers

By Clonakilty Black Pudding, Visit the Clonakilty website

The mid-week family dinner was never so easy with this fresh and vibrant meal

  • 280g Clonakilty Blackpudding
  • 200g cherry tomatoes on the vine – roughly chopped
  • 2 red peppers - roughly chopped
  • 1 500ml carton of Pasata
  • Rapeseed Oil
  • 100g Kalamata olives – pitted
  • 2 cloves garlic
  • minced
  • Salt and Pepper
  • 500g Pack of Rigatoni
  • chopped fresh basil

Tomato and mozzarella sticks

A handy snack for parties

Savoury Italian Tart

Grease a baking sheet and lay on it the ready rolled pastry sheet

  • 1 x Ready rolled puff pastry sheet
  • Tomato puree
  • 5 cherry tomatoes
  • halved
  • Half a red
  • green or yellow pepper
  • diced
  • 1 ball mozzarella
  • sliced
  • 50g salami
  • sliced
  • Half an onion
  • thinly sliced
  • Mixed herbs

Poulet de Tomate

Roast chicken pieces served on a base of butter beans, cherry tomatoes, garlic and basil

  • 4 chicken quarters
  • 2 handfuls of cherry tomatoes halved
  • 4 cloves of garlic finely chopped
  • 2 tins Butter beans
  • 1 bunch fresh basil
  • Black olives - small handful
  • zest of half lemon
  • Olive oil
  • Fresh ground black pepper
  • Salt flakes

Roasted cherry tomato soup

Preheat the oven to 180 degrees

  • 1 kg of cherry tomatoes
  • 4 cloves garlic
  • unpeeled
  • 1 tablespoon olive oil
  • 40 cl chicken stock or vegetable
  • 1 teaspoon of brown sugar
  • salt
  • pepper

Cream of aubergine soup with crunchy poached spring vegetables

The stock: Bring the stock to a boil, then turn off the heat and add the star anise

Tips and Variations

  • Peel tough cucumber skin: I definitely would peel garden cucumbers that can have bitter and tough skin. I wouldn’t buy field cucumbers because they are lifeless and flavourless. I definitely would wash long English cucumber after removing the plastic wrapping (I knew someone who didn’t).
  • How to prep any fresh herbs: To remove flavorful and thin dill leaves from thick stalks, the trick is to hold onto them, then “shave” off the top part with a knife, and then chop finely.
  • Use garden’s bounty or winter store’s availability: This is a beauty of this lettuce salad, its year round affordability and availability, especially thanks to Costco, of course (see my healthy Costco shopping list). Summer version will taste much better, of course.
  • Creamy lettuce salad: Instead of oil, use Greek yogurt with fat content 2% and up. Or sour cream for a true Ukrainian version.

It adds a flavour similar to unrefined sunflower oil we used in Ukraine for cooking and eating, one and only oil used in every single dish. Try it and you will never ever have an olive oil only garden salad again.

Boston lettuce, red leaf lettuce, romaine lettuce, butter lettuce, iceberg lettuce and any green leaf lettuces are great for this lettuce and tomato salad. Green salad is made with any thin leaf lettuce varieties and is meant to be enjoyed right away because of the leaves structure.

You can make ahead this salad. Add all ingredients to a bowl except oil, white vinegar (if using), salt and pepper. Cover tightly with plastic wrap and refrigerate for up to 8-10 hours. Season and toss right before serving.

In terms of lettuce health benefits, spinach, kale and Swiss chard rank higher than lettuce varieties. Especially, iceberg lettuce has least amount of nutrients of all. It is basically just 99% water. However, green lettuce (especially local seasonal) is high in vitamins A, K and C, folate and manganese.

What Ukrainian would I be, if on a hot summer day, I wouldn’t serve lettuce salad with smoked salmon toasts?! I hope you enjoy one of our favorite lettuce recipes!

Tinned tomatoes recipes

Have a tin of chopped tomatoes handy and looking for inspiration? Check out our ideas for how to use this store cupboard essential (here is our best tinned tomatoes taste test) in batch cooking, midweek meals and restaurant-w0rthy dinners. We also have ideas for using tins of chickpeas here, plus plenty more pasta bakes to try here.


Spinach, chickpea and potato curry

Use chopped tomatoes, chickpeas and store cupboard spices in this lightly-spiced vegan curry for a wholesome midweek meal for four.

Best ever chilli con carne

When you’ve got a bit of time on your hands and want to use up store cupboard ingredients, this chilli is a winner. Tins are your best friend in this recipe: tinned tomatoes, kidney beans (though black beans, turtle beans and pinto beans all work brilliantly too) and you can even add sweetcorn if you like!

The secret to the best chilli is building layers and layers of flavour and long-slow cooking to let all of those flavours meld and develop. For that reason, it’s a perfect dish to cook in a slow cooker. Try our slow-cooker chilli here.

Quick quinoa and black bean vegan chilli

This quinoa and black bean chilli recipe is high in protein, low calorie and vegan – but still tastes impossibly creamy. Use tins of chopped tomatoes and black beans with quinoa and store cupboard spices to assemble this easy meal.

Baked meatballs

Super easy to make, easily freezable for family meals, and ready in a dash. Make two at the weekend and thank yourself midweek.

Baked cod with tomato and chorizo sauce

Ready in 20 minutes, this is a great meal to whip up using very few ingredients. It’s pretty healthy too, at only 252 cals per serving. The combination of tinned tomatoes, chilli flakes and chorizo creates a sweet, spicy, smoky trio of flavours. Use whatever white fish you can get that’s fresh, sustainable, and in season.

Creamy tomato and basil rigatoni bake

Check out our veggie pasta bake with juicy chopped tomatoes, nutty parmesan and creamy mozzarella. This super simple one-pot recipe is ready in less than an hour, an easy mid-week filler for all the family. Try more pasta bake recipes here.

Healthy chicken curry

This healthier chicken curry recipe bulks up on veg and uses chopped tomatoes to keep the calories low. Freeze in portions for quick, midweek meals.

Aubergine parmigiana

This is a crowd pleaser that’s great for veggies and meat eaters alike. Melty cheese, soft aubergine and tomato sauce are layered for Italian comfort food.

Make individual dishes for more of a restaurant feel. Serve with a crisp green salad and garlic bread on the side.

Puttanesca pasta

Spaghetti puttanesca, or ‘tart’s pasta’, needs no introduction. Salty, tangy and subtly sweet, this recipe uses fresh or tinned cherry tomatoes, chopped anchovies and pitted black olives.

Puy lentil bolognese

Meat takes a back seat in this bolognese as we swap beef mince with hearty store cupboard lentils and chopped chestnut mushrooms. Tagliatelle or linguine is best with this recipe, so the rich tomato sauce sticks to the pasta.

Cauliflower rice with aubergine ragoût

By blitzing cauliflower in a food processor, and quickly cooking, you get the consistency and texture of rice but without the carbs and with fewer calories. It still fills you up, and it’s quicker to cook, too.

Chilli chicken stew

This is one for the whole family, and you can add loads of veg for a healthy one-pot without worrying about the washing up. Tinned tomatoes make a perfect base for a chilli-spiked stew, served with buttered couscous or a herby quinoa.

Recipe: Greek-style Easy Pasta Salad

I love pasta salads so much, I’m not sure why I don’t make more of them. A treat for me after shopping with my Mum at the M&S Foodhall when I was little was to get this mini pasta salad made with sweetcorn and peppers for lunch that day, and when I was studying in California I used to take the same salad made with mozzarella, parma ham and baby tomatoes for lunch every week to eat on the sun terrace above the student union.

I love me a good Greek salad, but there are two things with the classic that are less than perfect for me. First, is the dried herbs. Yes, I’m sure when they’re fresh and aromatic from just being picked, you know, in Greece they really add to the dish, making it at home I find it just dries out the dish. So, I’ve switched out the dried oregano for fresh basil to stick to the Mediterranean feel. Next, I don’t think it is filling enough to eat by itself for lunch – as much as I’d like to, so that is how I came up with this Greek-style Easy Pasta Salad. The pasta is tossed with black olives, cherry tomatoes, diced cucumber, chopped red onion and crumbly feta, before being dressing in a light and bright lemon vinaigrette. It is great to serve at a barbecue, on picnics and to take for your packed lunch.

For the recipe, head over to BBC Food. Photo by Kate Whitaker.

Hi, I'm Rachel!

I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.


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To serve:


  • Preheat the oven to 180C/350F/Gas 4. Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes.
  • Heat some oil in a pan, add the garlic, and fry for a few minutes over a low heat. Drain the black beans, retaining a little of the water they came in. Add the beans to the pan with the cider vinegar and smoked paprika. Add the halved chilli to the pan.
  • Cook the beans for about 15 minutes, adding a splash of the retained can water if they start to dry out. Add a splash of lime juice at the end of the cooking time.
  • Meanwhile, cook the corn in a pan of boiling water for about five minutes, until slightly soft but not completely tender. Drain and dry the corn.
  • Pulse the cauliflower in a food processor until it looks like grains. Dry-fry the cumin seeds in a non-stick frying pan, then remove from the pan. Add a dash of oil and the cauliflower, and fry until toasted. Add the cumin back to the pan. Keep warm.
  • Heat a griddle pan and griddle the boiled corn on the cob halves until nicely charred. Set aside, then char the piccolo cherry tomatoes in the griddle pan.
  • Serve the cauliflower in bowls, topped with the black beans. Arrange the red onions, red peppers, sliced avocado, radishes, coriander leaves, sweetcorn, lime wedges and piccolo cherry tomatoes on top. Serve with a dash of chipotle paste, if you like.

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  1. John

    yeah !!!! no words

  2. Kajilrajas


  3. Aundre

    you are surely straight

  4. Prometheus

    You have hit the spot.There is something in this and I think this is a very good idea. I completely agree with you.

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