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–+ servings

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.
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Prep Time:10 minutes
Cook Time:4 minutes
Total Time:14 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Gorgonzola, Summer Corn Salad, Vegetarian
Servings: 4 servings
Calories: 185kcal

Equipment

  • Large pot
  • Cutting board and knife
  • Large bowl

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

  1. Bring a large pot of water to boil. Add shucked corn and cook for 4 minutes. Remove and cool slightly.
  2. When cool enough to handle, cut kernels off the cob without scraping too close to avoid hard bits.
  3. In a large bowl, combine corn kernels, cherry tomatoes, red onion, basil, gorgonzola (if using), balsamic vinegar, and a pinch of salt.
  4. Toss gently to combine. Serve warm or chilled.

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