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

  • Preparation Time20 mins
  • Serves4
  • DifficultyEasy
60ml rice wine vinegar
10g chopped fresh basil leaves
1 tsp. caster sugar
Salt
Freshly ground black pepper
8 tbsp. 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
300g tomatoes or cherry tomatoes, halved
225g blue cheese, crumbled
Fresh basil sprigs, for garnish

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 hrs in advance and refrigerated. Bring to room temperature before using.

2) 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 mins before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

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