This is the perfect summer salad for your barbecue! Be sure and use the best fresh corn you can find, and enjoy the crunch and color. I used Gorgonzola cheese and loved it.
2 3/4 cups fresh corn kernels or frozen, thawed and drained
1 pint basket cherry tomatoes, halved
4 celery stalks, chopped
1/2 red onion, chopped
2 1/2 ounce package arugula, stems trimmed if long
2 Tbs. balsamic vinegar
1/3 cup olive oil
1 cup crumbled blue cheese (about 4 ounces)
Combine first 5 ingredients in a large bowl. Place vinegar in a small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. Can be prepared 4 hours ahead. Cover and chill.
Note: White balsamic vinegar will keep the cheese from turning brown (not a big deal). This picture is the recipe doubled, for which a 6 ounce bag of arugula is perfect. A handful of cilantro might be a good addition too. I’m sure you could grill the corn if you wished, but its not necessary if the corn is fresh and sweet.
{ 2 comments… read them below or add one }
So glad to see the delicious corn salad recipe. I recommend it to anyone who is asked to bring something to a party this summer. You’ll get lots of credit! Loved reading about dear Sherry, and the picture with her husband says, “I just love my wife.” As he always will. What a lucky family they are. I’m sending them love and tenderness in their time of grief.
Thanks! I will do this for tomorrow. P will love it. I did love the inclusion about Sherry also. Pasties were popular soul food in the mining parts of England. That pic said it all.
Happy Fourth and Summer cooking,