Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

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Corn and tomatoes scream summer to me and I found this for a comapny cookout. I substituted frozen corn, since I'm dangerous with knives, halved the amount of onion, decreased the amount of cheese a bit and held back on the dressing (had the rest on the side for people who wanted more. It was a pretty big hit!!

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I first saw this recipe in one of Bobby's grilling books and made it on of all days St. Patrick's Day for a cookout. We were transported to summer! What a fantastic taste, very fresh. I also made homemade tortilla chips by quartering corn tortillas, drizzling with some canola oil and seasoning with salt, pepper and cumin, then roasting on a rack over a roasting tray in the oven for ~ 10 minutes at 425, 450, then used them to scoop up the salad.

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This salad is so amazing! I now make it every summer!

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Great recipe! I don't like blue cheese so I substituted it for feta. Everyone always asks for the recipe.

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This was truly delicious. I used FETA instead because I hate blue cheese. My dad made me make this for him for three days straight

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OMG!!!!!!!!! This was soooooooooooooooo incredible!!!!!!! Absolutely delicious!! We made this for dinner tonight and all I can say is WOW!! My husband LOVED it the kids went for seconds; truly a great recipe!! A wonderful side dish! I am making it this weekend to take on our family fishing trip.

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This is absolutely delicious, and the fact that you add the blue cheese at the end is a good idea for me, because not everyone in my family likes it. I would serve the blue cheese on the side and my family and friends could crumble on as much or as little as they like. I don't think the salad needs it, and I like blue cheese! I would make again, no doubt about it!

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Amazing recipe that keeps me coming back for more. I have made this several times now and every time its a hit. Everyone who tastes it has asked me to make it again for them!!!

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Everyone loved it. The only issue I had with it was the ammount of dressing was quite a bit - maybe my ears of corn were small or something but the corn and tomatoes were swimming in the dressing and I ended up having to drain some off before serving. I did leave out the sugar and replaced it with a spoonful of honey and a spoonful of dijon mustard. Next time I make it I will use 10 ears of corn and perhaps not quite so much dressing

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I have made this salad several times and always receive the best compliments. Instead of the blue cheese, I use feta and it seems to be a huge compliment to the sweetness of the corn and onions. I will continue to use this as a favorite summertime receipe.