1 Video | Photo: Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe
Ingredients
- 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
Directions
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.
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By johnandcherrie
Davenport, IA
on May 19, 2013
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This is an awesome recipe! Great flavors of summertime.
By kimtaylor1
on August 13, 2012
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This is awesome! I have made this several times and it is always a huge hit. I did experiment, however. I didn't have ears of corn on one occasion and used frozen corn instead. I still grilled it, and it came out perfect. I have also grilled chicken breasts and put that in the corn salad to make a whole meal. My family loves this!
By Mramir02
Santa Maria
on August 02, 2012
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Great recipe I've made it several times and its always a huge success. I did experiment a little with it. Since its summertime one of our neighbors gave us lots of corn form their garden and the first thing I could think of was to make this salad. I used up all of the corn and had decent sized leftovers. I couldn't bear to throw it out so I made it into a soup instead. I had made the whole batch with out blue cheese since my husband isn't a big fan. I blended the ingredients and added a little milk to loosen the consistency used the blue cheese to garnish the top for my serving instead. It can be eaten hot or cold. It was very tasty. I was skeptical about the milk but it worked out. I served it with some pita chips and toasted baguette.
Read all 79 reviews