Summer Corn Salad With Gorgonzola Cheese and Balsamic Vinegar
This corn salad screams summer with sweet corn, cherry tomatoes, fresh basil, and creamy gorgonzola tossed with balsamic vinegar. Omit the cheese for a vegan version.
Servings: 4 servings
Calories: 185kcal
Ingredients
For the salad
- 5 ears corn shucked
- 1 pint cherry tomatoes halved
- 1 tbsp red onion minced
- 1/2 cup basil leaves packed, julienned
- 1/2 cup gorgonzola cheese crumbles optional, replace with mozzarella or omit for vegan
- 2 tbsp balsamic vinegar
- 1 pinch salt to taste
Instructions
- Bring a large pot of water to boil. Add shucked corn and cook for 4 minutes. Remove and cool slightly.
- When cool enough to handle, cut kernels off the cob without scraping too close to avoid hard bits.
- In a large bowl, combine corn kernels, cherry tomatoes, red onion, basil, gorgonzola (if using), balsamic vinegar, and a pinch of salt.
- Toss gently to combine. Serve warm or chilled.
Equipment
- Large pot
- Cutting board and knife
- Large bowl
Notes
For a vegan version, omit the gorgonzola or replace with torn mozzarella. This salad is best served fresh but keeps well in the fridge for 1–2 days.
Nutrition
Calories: 185kcal | Carbohydrates: 25g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 180mg | Potassium: 480mg | Fiber: 3g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 1.5mg