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

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

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Average Rating:

Total Reviews: 79

Showing 21-30 of 79

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  • on April 13, 2011

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    I love this salad. I have made it both with store bought products and fresh garden veggies and both are delicious! However, the fresh tomatoes and roasted corn really do add depth to the flavors of this recipe. It is great to prepare in advance and just add the blue cheese prior to serving. Perfect for a picnic and then eat the leftovers for days... Mmm, Mmm, Good. I can't wait to make it again this summer.

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  • on March 29, 2011

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    Every time I make this, people BEG me for the recipe! I made a few small changes recently to accommodate someone with a restricted diet - Instead of adding olive oil and sugar, I used a 6 oz container of low fat plain sweetened yogurt. It turned out great AND cut nearly 900 calories from the entire recipe!

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  • on December 01, 2010

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    Tried this in the summer, lost the recipe, WONT LOSE IT AGAIN. It is great!!!!!!

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  • on November 27, 2010

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    This was one of the first recipes I ever tried because it's so simple to make. Though I didn't use grilled corn, this salad was still absolutely delicious. If you're not an onion fan though (which my friend wasn't I would use half an onion, or maybe a quarter (or none at all, if they really hate it instead of a whole one. Don't be afraid to add blue cheese--the flavors blend together so well, especially with the rice wine vinegar--you don't get an overpowering taste of it. Great dish. Will make again soon.

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  • on September 12, 2010

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    I printed this recipe out and took it on a trip with me to visit friends in Seattle. When I prepared it to serve with grilled salmon, everyone just raved !! I just grilled the corn in the husks, no soaking or anything complicated. I turned it a quarter turn every 5 minutes, so 20 minutes total on the grill. All the silks peeled back so easily. The recipe is so delicious and fresh and light and everything is in season right now ! Thanks Bobby

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  • on September 08, 2010

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    This was one of the best salads I've tasted and so easy to put together. One comment I'd like to make is that this salad gets better the longer it's in the fridge. Prepared hours ahead is great but prepared 24 hours ahead is amazing. Will definitely be making this one again. Thank you.

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  • on August 03, 2010

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    This was soooo good!!!!! My fiance and I loved it! I followed the recipe to the t and will continue making this for the rest of our lives!

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  • on July 28, 2010

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    I've been making this salad for one year now. The fresh taste will keep people coming back for seconds and thirds. I've grilled the corn in the husks, and without husks. Usually go the quicker route and shuck the corn first and put it on the charcoal grill. In the winter I use a grill pan. I've also used frozen corn. It all works, although grilling in the husks is my favorite. I like blue cheese, but use Feta more often. I've made it both ways and like the Feta better. Fresh basil is the best, but I also keep on hand a refrigerated tube of Basil Herb Blend that I find in the fresh herb section at the grocery (lasts longer than fresh and tastes great. I get requests for the recipe every time I serve it at a gathering. I'm always happy to reveal that it's a "Bobby Flay Recipe" 'cause he's the BEST.

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  • on July 18, 2010

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    Easy and oh so fresh a delicious. I'm having a cookout and want to serve as much local summer produce and prepare as much as can ahead. Corn on the cob is a staple here, but difficult to prepare in mass quantities! Daughter is visiting Michigan from Arizona, so am using fresh Michigan Sweet Corn, tomatoes, sweet oinions, and my own fresh basil. Company will love this!

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  • on July 16, 2010

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    Since this dish wasn't quite fattening enough with the blue cheese, I added sliced avocado and crumbled bacon. Worked for me!

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