Grilled corn salad is the epitome of summer. If the blue cheese topping is not your thing, try it with feta cheese instead.
Servings and Ingredients
|¼ c. white balsamic vinegar|
|¼ c. fresh basil leaves, chopped, plus additional for garnish|
|2 clove(s) garlic, minced|
|1 tsp. Hy-Vee granulated sugar|
|1 tsp. Hy-Vee salt, divided|
|½ tsp. Hy-Vee ground black pepper, divided|
|½ c. Gustare Vita extra virgin olive oil|
|8 ear(s) corn, grilled in the husk|
|1 sweet red onion, halved and thinly sliced|
|1 pt. grape tomatoes, halved|
|4 oz. Gorgonzola blue cheese, crumbled|
Things To Grab
- Charcoal or gas grill
- Large bowl
- Shuck sweet corn, and cut off kernels.
Combine the vinegar, basil, garlic, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Cover, and refrigerate until ready to serve.
Combine the corn kernels, onion and tomatoes 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 additional basil just before serving. Salad may be served at room temperature or prepared one day in advance and served cold.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 10mg
- Sodium: 470mg
- Total Carbohydrates: 24g
- Protein: 7g
Characterized by floral, fruit, citrus, piney, or resinous American-variety hop character, IPA places hop flavor, aroma, and bitterness in the forefront. High in hop bitterness with moderate alcohol levels, this beer pairs with a variety of foods. Pair with spicy tuna, blue cheese, and rice pudding. Best served at 50-55 degrees in a goblet or tulip glass.