Barbecued corn and tomato-sweet onion salad with fresh basil dressing and crumbled blue cheese

  • Preparation Time20 mins
  • Serves4
  • DifficultyEasy

For the salad

8 ears corn, barbecued/griddled in the husk, kernels removed
1 sweet onion, halved and thinly sliced
350g cherry tomatoes, halved
225g blue cheese, crumbled
Fresh basil sprigs, for garnish

For the basil dressing

60ml rice wine vinegar
10g chopped fresh basil leaves
1 tsp caster sugar
Freshly ground black pepper
120ml extra-virgin olive oil
For the salad:
1) 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.

2) Top with crumbled blue cheese and garnish with basil sprigs just before serving.

3) Salad can be made 1 day in advance and served cold or at room temperature.

For the basil dressing:
1) Combine the vinegar, basil, sugar, 1/2 tsp of salt, 1/4 tsp 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.

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