Sandra This Bobby Flay Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe is a smoky and fresh recipe, which is made with grilled corn and crumbled blue cheese. It’s the perfect summer side dish, ready in about 30 minutes.
Bobby Flay Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Ingredients Recipe
- 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 of 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
How To Make Bobby Flay Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe
- Make the Basil Dressing: In a small bowl, whisk together the rice wine vinegar, chopped fresh basil, sugar, a pinch of salt, and a pinch of black pepper. While whisking continuously, slowly drizzle in the extra-virgin olive oil until the dressing is emulsified (thickened and combined). Set aside.
- Grill the Corn: Preheat a grill to high heat. Place the corn (still in the husks, which should have been soaked) directly on the grill. Grill for 15-20 minutes, turning every 5 minutes, until the husks are charred all over and the corn inside is tender and steamy.
- Cut the Kernels: Allow the corn to cool slightly until you can handle it. Remove the husks and silks. Hold each cob vertically in a large bowl and use a sharp knife to cut the kernels off the cob.
- Combine the Salad: To the large bowl with the corn kernels, add the thinly sliced sweet onion and the halved cherry tomatoes.
- Dress and Finish: Pour the prepared basil dressing over the corn mixture and toss gently to combine. Just before serving, add the crumbled blue cheese and toss once or twice very gently (you want to keep the cheese crumbles intact).
- Garnish and Serve: Transfer the salad to a serving platter. Garnish with fresh basil sprigs and serve immediately or at room temperature.
Recipe Tips
- Why grill the corn in the husk? Grilling corn in the soaked husk steams the kernels, making them incredibly tender and juicy while also infusing them with a light, smoky flavor from the charring.
- How do I get the best blue cheese flavor? Add the crumbled blue cheese at the very end, right before serving. If you mix it in too early, it can break down and make the whole salad look grey. Gently folding it in keeps the distinct tangy, salty bites.
- Can I make this salad ahead of time? Yes. You can make the basil dressing and grill/cut the corn up to a day in advance and store them separately in the refrigerator. Assemble the salad (corn, onion, tomatoes, dressing) an hour before serving, but wait to add the blue cheese until the last minute.
- What if I don’t have a grill? You can get a similar smoky flavor by charring the corn kernels (after cutting them from the cob) in a very hot cast-iron skillet with a little oil.
What To Serve With Grilled Corn Salad Recipe
This salad is a perfect side dish for grilled meats and BBQ.
- Grilled Ribeye Steak or Flank Steak
- BBQ Chicken or Smoked Pulled Pork
- Grilled Shrimp or Fish
- Hamburgers and Hot Dogs
How To Store Grilled Corn Salad Recipe
Refrigerate: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the blue cheese will soften and the basil will lose its bright color, but it will still be delicious.
Grilled Corn and Tomato-Sweet Onion Salad Recipe Nutrition Facts
(Per serving, estimated, for 1/6 of the recipe)
- Calories: 310 kcal
- Total Fat: 24g
- Saturated Fat: 8g
- Cholesterol: 17mg
- Sodium: 380mg
- Total Carbohydrate: 21g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A good quality, creamy but crumbly blue cheese is best. Gorgonzola, Maytag Blue, or a simple domestic crumbled blue cheese will all work perfectly.
Yes, but the recipe specifically calls for a sweet onion (like Vidalia or Walla Walla) because it’s meant to be eaten raw and is not as sharp as a regular yellow or white onion. A red onion would be the next best substitute.
If you don’t have rice wine vinegar, you can use white wine vinegar or apple cider vinegar. They will be slightly more tangy, so you may want to add an extra pinch of sugar to balance it.
Try More Recipes:
- Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija Recipe
- Bobby Flay Southwest Potato Salad Recipe
- Bobby Flay Chinese Chicken Salad Recipe
Bobby Flay Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe
Description
A smoky, fresh summer salad with charred grilled corn, sweet tomatoes, and tangy blue cheese, all tossed in a fresh basil vinaigrette.
Ingredients
Instructions
- Make Dressing: Whisk vinegar, basil, sugar, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Grill Corn: Grill corn in the husk on a hot grill for 15-20 minutes, turning until husks are charred.
- Prep: Let corn cool, then remove husks/silks. Cut kernels off the cob into a large bowl.
- Assemble: Add the sliced sweet onion and halved cherry tomatoes to the corn.
- Toss: Pour the basil dressing over the salad and toss to combine.
- Finish: Gently fold in the crumbled blue cheese. Garnish with fresh basil sprigs and serve.
Notes
- Soaking the corn in its husk for 30 minutes before grilling prevents the husks from burning too quickly and helps steam the kernels.
- For the best texture, add the blue cheese crumbles just before serving so they don’t break down into the salad.
- This salad is best served at room temperature to let all the flavors shine.
