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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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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

Showing 31-40 of 79

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  • on July 11, 2010

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    One of the things I love most about summer is the fresh ingredients and eating light foods. For our 4th of July BBQ, I made this salad in lieu of potatoes. Even the starch hungry men in my life loved it and enjoyed seconds. I used on 5 oz of blue cheese and it seems just perfect. I'm making it again tonight with BBQ'd salmon, but will use about 2/3 the onion. Thanks Bobby for another great recipe!

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  • on July 05, 2010

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    I made this for my 4th of July BBQ and it was great! Light and refreshing - perfect for the summer. I did grill the corn without the husk to get some great color and I left the blue cheese out (we are not fans of blue cheese. I will be making this again very soon.

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  • on June 10, 2010

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    I love love this salad. I have made it 2X already and can't stop thinking about it. I made it for 2 parties and have received rave compliments...everyone wants the recipe. I did use 1/2 the amount of recommended blue cheese, a little less sugar and added some dijon mustard, I think about 1 tbsp. You will not be disappointed!

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  • on June 05, 2010

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    I have tried several of Bobby's recipes and have never been disappointed. He comes through again on this one. It's absolutely delicious and I wouldn't change a thing! Well, maybe grill the corn without their husks so they get a bit of char/grill marks. That would be a good variation, but it's also fabulous as written. This recipe's a keeper for sure!

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  • on April 29, 2010

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    Thank you Bobby Flay....My Mom was visiting and we were watching the show so we decided to make it. I have made it at least 6 times in the last 2 weeks. The kids and my husband love it and so does everyone I make it for. When he put in the blue cheese I was a little skeptical, but trusted him and was so glad I did!

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  • on April 16, 2010

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    This is so delicious! Grill the corn until it has a nice brown crust. I love all the wonderful flavors in this salad. The dressing is sharp and tasty.

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  • on February 28, 2010

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    At the end of winter we tried this recipe with frozen corn and canned tomatoes since we can't find good fresh produce just yet. You can't substitute fresh basil of course, but we were suprised to find that this recipe still worked out great. By the way, we had to substitute the rice vinegar for cider, we didn't use the blue cheese as we gave up cheese for Lent, and it still turned out wonderful. Looking forward to trying this recipe in the proper manner!

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  • on February 19, 2010

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    I only wish I'd had bleu cheese! I tried this in an iron skillet with frozen corn cooked first. Then I sauteed the onion in the skillet. I added the rest of the ingredients. Wow! It was fantastic. The only flaw was that I had the bagged shredded mozzarela. How much better would crumbled bleu cheese have been. This is a keeper.

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  • on December 31, 2009

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    I Loved it! I was very surprised. I am Mexican and I am very picky about how chefs mix our flavors. To have the guts to mix mexican flavors with traditional Italian ingredients takes true brilliance! It was a big hit at the Mexican BBQ:

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  • on October 19, 2009

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    This was good, I wouldn't recommend using a strong blue cheese.

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