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Grilled Corn & Tomato Sweet Onion Salad


Prep time about 20 mnutes

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  • 1/2 cup rice wine vinegar
  • 1/4 cup chopped fresh basil leaves
  • 1 tsp 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 ozs. blue cheese, crumbled or ** gorgonzola
  • Fresh basil sprigs for garnish


Servings 4


Step 1

Combine the vinegar, basil, sugar and 1/2 tsp of salt,
1/4 tsp 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, seas with s&p. Let sit at room temp 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 ad served cold or at room temp.

**(add 1 Tbls gorgonzola to dressing in blender)


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