Summer Corn Salad with Gorgonzola Cheese and Balsamic Vinegar

I’m pretty sure this dish right here is my favorite thing about summer.I know there are lots of other amazing things about summer, but don’t underestimate this corn salad. Believe me.

Top-down shot of a large glass mixing bowl filled with a corn and tomato salad with fresh herbs and topped with cheese, on a blue and white striped cloth with scattered basil leaves.

I was introduced to this super simple little medley by one of my very good friends, Annie.

Several ears of corn in green husks with brown and yellow cornsilk at the top of each.

She’s been making it ever since we lived together 5 years or so ago and I have always loved it.

Top-down image of a large glass bowl of pale yellow corn kernels topped with halved red cherry tomatoes, on a blue and white striped cloth kitchen towel.

What is really amazing is how simple it is. It uses summer’s best flavors – sweet corn, tomatoes, and basil – and ties them all together with a splash of balsamic vinegar.

A bunch of fresh green basil leaves on a white kitchen towel with blue stripes.

Annie never used cheese that I can remember (or maybe she used mozzarella?), but I jazzed it up this time with some gorgonzola crumbles.

Vertical image of a stainless steel measuring cup filled with gorgonzola crumbles, on a white creased kitchen towel with blue stripes.

If this salad was missing anything from the original recipe, it was some good moldy cheese.

Top-down shot of a large glass mixing bowl with layered corn kernels, halved cherry tomatoes, and chopped green basil.

But, if you are anti- moldy cheeses, you could certainly replace it with some torn mozzarella, or even omit it entirely. I have had this salad many a time sans cheese, and loved it all the same.

Vertical top-down image of a corn, basil, gorgonzola cheese, and tomato salad in a large glass bowl, on top of a striped blue and white cotton kitchen towel in bright sunshine.

This recipe really speaks for itself, but I think the photos help as well. They really show off the bright, summery character of this salad.

Print
A glass bowl filled with a corn and tomato salad, on a striped blue and white cloth kitchen towel with a few scattered leaves of basil.

Summer Corn Salad with Gorgonzola Cheese and Balsamic Vinegar


  • Author: Raquel Smith
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Vegetarian

Description

This corn salad screams summer with fresh corn, basil, cherry tomatoes, and creamy gorgonzola cheese. Omit the cheese for an equally delightful vegan dish.


Ingredients

  • 5 ears corn, shucked
  • 1 pint cherry tomatoes, halved
  • 1 Tbsp minced red onion
  • 1/2 cup packed basil leaves, cut into chiffonade
  • 1/2 cup gorgonzola crumbles (optional)
  • 2 Tbsp balsamic vinegar
  • pinch salt

Instructions

  1. Bring a large pot of water to boil, then add the shucked ears of corn. Cook for 4 minutes, then remove the corn to a plate to cool.
  2. When the corn is cool enough to be handled, cut the kernels off. Cut most of the way down to the cob, but not too close or you’ll get crunchy bits.
  3. Combine the corn with all the remaining ingredients in a large bowl. Toss and serve warm or chill before serving.

Keywords: corn, tomato, salad, gorgonzola, basil, vegetarian, summer

Do you love sweet, golden kernels? Then check out these tasty recipes:

Want more? Browse through all of our tasty corn recipes now.

What’s your favorite way to enjoy sweet corn while it’s in season? Let us know in the comments, and please give this recipe five stars if you loved it!


Don’t forget to Pin It!

A collage of photos showing different views of a summer corn salad recipe.

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 30th, 2015. Last updated: June 5, 2018 at 18:30 pm. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).

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