Recipe courtesy of Bobby Flay
Print
Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese
Total:
50 min
Prep:
20 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
20 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Grilled Corn Salad

Recipe courtesy of Siba Mtongana

Grilled Corn Salad

Recipe courtesy of Michael Symon

Grilled Avocado, Tomato, Red Onion Salad

Recipe courtesy of Michael Chiarello

Grilled Corn Salad with Tomatoes and Croutons

Recipe courtesy of Tia Mowry

Summer Layered Salad with Grilled Steak and Onions

Recipe courtesy of Cooking Channel

Demo Derby Burgers with Sauteed Onions and Mushrooms and Grilled Corn

Recipe courtesy of Bal Arneson

Fried Goat Cheese Salad with Grilled Sweet Corn

Recipe courtesy of Sunny Anderson

Grilled Beet and Charred Corn Salad with Prickly Pear Vinaigrette

Recipe courtesy of Debi Mazar and Gabriele Corcos

Eat-Your-Plate Taco Salad with Black Beans and Grilled Corn

Recipe courtesy of Pam Anderson

On TV

So Much Pretty Food Here