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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| Prep Time | 10 minutes |
| Cook Time | 4 minutes |
| Servings |
people
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Ingredients
- 1 in lemon cut in half
- 2 tablespoons sugar
- 6 ears of fresh corn shucked
- 1 pint grape tomatoes cut in half
- 1 green pepper chopped
- 1 small red onion chopped
- ¾ cup crumbled blue cheese
- 1 tablespoon chopped fresh thyme
- ¼ cup olive oil
- ¼ cup red wine vinegar
- Salt & pepper
Ingredients
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Rate this recipe!
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Instructions
- Add the lemon and sugar to a large pot of water and bring to a boil.
- 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.
- 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.
- 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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