Corn and roasted tomatoes is one of my favorite summer ingredient combinations and I’ve been having a lot of fun experimenting with recipes featuring tomatoes, corn, arugula and feta. Today, i’m sharing three of my favorite recipes, which include: pasta, salad and a greek yogurt dip.
1. Tomato, Corn, Arugula & Feta Salad – Serving Size: 1 Serving
Ingredients:
2.5 tablespoons cherry tomatoes
1/4 teaspoon olive oil
1/8 teaspoon garlic, minced
1/3 cup arugula
2.5 tablespoons Trader Joe’s Mexican style roasted street corn, thawed
1/4 teaspoon olive oil
2 tablespoons red onion, chopped
1/4 teaspoon honey
1/8 teaspoon red pepper flakes
2.5 tablespoons feta, crumbled
Balsamic Dressing:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
Salt + Pepper to taste
Directions:
1. Preheat oven to 400°F
2. Combine cherry tomatoes, olive oil and garlic on sheet pan and bake for 22-25 minutes
3. Meanwhile, make honey glazed red onions by sautéing chopped onion in olive oil. Once browned add honey and red pepper flakes.
4. Put olive oil, balsamic vinegar, dijon mustard, salt and pepper in bowl; mix throughly. Add arugula, roasted tomatoes, corn, red onion and feta to the bowl with dressing. Mix all ingredients together and serve at room temperature.
2. Tomato, Corn, Arugula & Feta Spaghetti – Serving Size: 2 Servings
Ingredients:
1/2 cup spaghetti
2.5 tablespoons cherry tomatoes
1/4 teaspoon olive oil
1/8 teaspoon garlic, minced
2 tablespoons arugula
2.5 tablespoons Trader Joe’s Mexican style roasted street corn, thawed
2.5 tablespoons feta, crumbled
salt + pepper, to taste
Directions:
1. Make spaghetti following directions on package
2. Preheat oven to 400°F
3. Combine: cherry tomatoes, olive oil and garlic on sheet pan and bake for 22-25 minutes
4. Put cooked spaghetti, roasted cherry tomatoes, arugula, corn, feta, salt & pepper in a bowl; mix throughly. Enjoy warm!
3. Tomato, Corn, Arugula & Feta Dip – Serving Size: 1 Serving
Ingredients:
2.5 tablespoons cherry tomatoes
1/4 teaspoon olive oil
1/8 teaspoon garlic, minced
2 tablespoons arugula
2.5 tablespoons Trader Joe’s Mexican style roasted street corn, thawed
1 teaspoon lemon zest
2 tablespoons greek yogurt
1/3 cup feta, crumbled
1/3 cup tortilla chips
Directions:
1. Preheat oven to 400°F
2. Combine: cherry tomatoes, olive oil and garlic on sheet pan and bake for 22-25 minutes
3. Put roasted tomatoes, arugula, corn, lemon zest, greek yogurt and feta into a bowl; mix throughly
4. Enjoy dip at room temperature along with tortilla chips
P.S. Looking for more foodspiration? check out some of our previous weekly foodspiration posts