The summer has flown by, and I am just getting around to posting this outstanding grilled corn salad. I had the pleasure of tasting it last year when visiting with my sisters at the Cape. Everything tastes better on Cape Cod. Having said that, this salad will knock your socks off no matter where you live!
Speaking of the Cape, those of you from New England will get a laugh out of this (or maybe a gasp of horror). A couple of months ago, I had some business at the bank. While I was chatting with the bank’s service rep, I mentioned that I’d be retiring in a couple of years. The rep asked me where my husband and I were planning to retire. I just happened to be wearing my rain slicker which I had purchased on the Cape and which had “Cape Cod” embroidered on the front of it, so I pointed to it. She looked at it blankly and asked, “Where’s Cape Cod?”
I had a little trouble keeping a straight face as I replied, “In Massachusetts.” Now…wait for it. She cocked her head to the side quizzically and with a question in her voice repeated, “Massachusetts?” I could tell that “Massachusetts” sounded vaguely familiar to her. It took every ounce of will power I had not to cross my eyes. I, too, cocked my head quizzically, and asked with a question in my voice, “Boston?” Finally! Despite having obviously flunked geography, she had heard of Boston. Phew—I was running out of clues to give her.
If you’ve got plans for a Labor Day weekend barbeque, find yourself some fresh ears of corn and make this salad. The sweetness of the fresh corn, onion and dressing are tempered by the savory tang of the blue cheese and what a happy marriage of flavors they make. I halved the recipe because it was going to be just Roger and me—and that was a mistake I won’t make again. It was so delicious that it was difficult to stop eating it. Consequently, there weren’t enough leftovers—and I plan to make it again as soon as I can find some more fresh corn. If you like corn, tomatoes, and blue cheese, you will absolutely love this salad!
One year ago: Black and White Cookies
Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese
- 1/4 cup rice wine vinegar (can substitute white wine vinegar)
- 1/4 cup chopped fresh basil leaves (I substituted fresh flat-leaf Italian parsley)
- 1 tsp. sugar
- 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), hand chopped to size of corn kernels
- 1 pint grape or cherry tomatoes, halved
- 8 oz. blue cheese, crumbled
- Fresh basil (or parsley) springs for garnish
Combine the vinegar, basil (or parsley), sugar, 1/2 teaspoon of salt, 1/4 teaspoon 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.
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. Top with crumbled blue cheese and garnish with basil (or parsley sprigs) just before serving. Salad can be made 1 day in advance and served either cold or at room temperature.
If you add protein—maybe some shrimp or grilled chicken—it would make a fabulous main dish salad. Once the fresh corn season is over, I plan to make the salad using frozen corn. It’s so delicious that I can’t see going the entire winter before having it again!
Source: A Food Network recipe from Bobby Flay via my sister Tina