Corn and Tomato Salad recipe #justaddbluecheese

This corn and tomato salad is one of the best ways to make the most of summer’s bounty of corn and tomatoes. We tossed the classic combo with blue cheese, green pepper and red onion for a flavorful kick. For a more colorful dish, use heirloom tomatoes.

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Corn and tomatoes tossed with blue cheese recipe
katie brown corn and tomato salad recipe
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Course salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 minutes
Servings
people
Ingredients
Course salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 minutes
Servings
people
Ingredients
katie brown corn and tomato salad recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add the lemon and sugar to a large pot of water and bring to a boil.
  2. Add the corn and cook until just done, about 3-4 minutes. Remove from boiling water and cool in the ice bath to stop the cooking process. Remove from ice bath. Cut the corn from the ears and place in a large mixing bowl.
  3. When cool, add the grape tomatoes, green pepper, and red onion to the corn. Add the blue cheese, fresh thyme, olive oil and red wine. Toss to combine and season with salt and pepper to taste.
  4. Serve immediately or refrigerate until ready to serve.
Recipe Notes

Instead of serving plain corn on the cob, make a great salad with the kernels by combining them with tomatoes, blue cheese, thyme, green pepper and red onion. A quick dressing of olive oil and red wine vinegar really makes the summery flavors come to life.

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