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Summer Corn Salad With Gorgonzola Cheese and Balsamic Vinegar

This Summer Corn Salad is bright, juicy, and full of warm-weather flavor, with sweet corn, cherry tomatoes, fresh basil, creamy Gorgonzola, and a simple splash of balsamic vinegar.
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Prep Time:10 minutes
Cook Time:4 minutes
Total Time:14 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Balsamic Corn Salad, Cherry Tomato Corn Salad, Corn Salad, Fresh Basil Salad, Gorgonzola Corn Salad, Summer Corn Salad, Summer Side Dish, Vegetarian Side Dish
Servings: 4 servings
Calories: 185kcal

Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Large bowl
  • Tongs

Ingredients

Salad

  • 5 ears corn shucked
  • 1 pint cherry tomatoes halved
  • 1 Tbsp red onion minced
  • 1/2 cup basil leaves packed and julienned
  • 1/2 cup Gorgonzola cheese crumbles optional; replace with mozzarella or omit for a vegan version
  • 2 Tbsp balsamic vinegar
  • 1 pinch salt to taste

Instructions

  1. Bring a large pot of water to a boil.
  2. Add the shucked corn and cook for 4 minutes, just until the kernels are bright, sweet, and tender.
  3. Remove the corn from the pot and let it cool slightly, just until it is comfortable to handle.
  4. Cut the kernels off the cobs, being careful not to scrape too close so the salad stays tender without tough bits.
  5. In a large bowl, combine the corn kernels, halved cherry tomatoes, minced red onion, julienned basil, and Gorgonzola cheese if using.
  6. Drizzle with the balsamic vinegar and add a pinch of salt.
  7. Toss gently until everything is lightly coated and evenly mixed.
  8. Serve the salad warm, at room temperature, or chilled.

Notes

Use fresh summer corn when possible, since the sweetness is the heart of this salad.
Do not scrape too close to the cob when cutting off the kernels. This helps avoid hard or fibrous bits in the salad.
Gorgonzola adds a creamy, salty bite that balances the sweet corn and tomatoes. For a milder version, use mozzarella instead.
For a vegan version, omit the cheese completely or use your favorite dairy-free alternative.
This salad is best served fresh, but leftovers keep well in the refrigerator for 1 to 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