Grilled Corn, Sweet Onion and Tomato Salad with Blue Cheese


Grilled Corn, Sweet Onion and Tomato Salad with Blue Cheese

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White bowl filled with kernel corn, halved cherry tomatoes, fresh basil, sliced red onions, and crumbled cheese

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3.25 out of 5 stars
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8 ratings

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A perfect pairing with an IPA beer or a glass of Rose wine, grilled corn salad is the epitome of summer. If the blue cheese topping is not your thing, try it with feta cheese instead.

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Servings and Ingredients

Serves 8
¼ c.white balsamic vinegar
¼ c.chopped fresh basil leaves
2cloves fresh garlic, minced
1 tsp.sugar
1 tsp.salt, divided
½ tsp.freshly ground black pepper, divided
½ c.extra virgin olive oil
8ears corn, grilled in the husk
1sweet red onion, halved and thinly sliced
1 pt.grape tomatoes, halved
4 oz.Gorgonzola blue cheese, crumbled*
Fresh basil leaves, for garnish


  1. Shuck sweet corn, and cut off kernels.
  2. 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 or whisk by hand with a wire whisk. This may be prepared 2 hours in advance and refrigerated.
  3. 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.
  4. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad may be served at room temperature or prepared one day in advance and served cold.
  5. *Tip: put your block of blue cheese in the freezer for one hour and then grate it over the salad.

Nutrition facts


290 Calories per serving

Amounts Per Serving

  • Total Fat: 20g
  • Cholesterol: 10mg
  • Sodium: 510mg
  • Total Carbohydrates: 24g
  • Protein: 7g

Recipe Source:

Hy-Vee chefs.