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Close up of edible flowers and sweet corn topping a leafy green salad.

Grilled Corn Salad with Nectarines and Blue Cheese

Grilled Corn Salad with Nectarines and Blue Cheese is an easy summer salad recipe made with seasonal ingredients and beautiful flavors.
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Course: Salad
Cuisine: American
Keyword: blue cheese, corn salad, grilled corn salad, nectarines
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 servings
Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

  • 1 small shallot minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons white wine vinegar
  • salt and freshly cracked black pepper to taste
  • ¼ cup extra virgin olive oil plus more for coating the corn
  • 2 ears corn shucked
  • 1 head romaine lettuce roughly chopped
  • 2 cups basil leaves
  • 1 cup chives or scallions chopped into 1 inch pieces
  • 2 nectarines cored and sliced
  • 4 ounces tangy blue cheese such as Maytag

Instructions

  • In a small bowl, whisk together the shallot, mustard, honey, vinegar, salt and pepper. Slowly stream in the olive oil as you whisk until emulsified. Set aside.
  • Preheat a grill to medium-high heat. Lightly rub the corn with oil, then grill until charred on all sides. Set aside to cool, then remove the kernels from the cob.
  • In a large salad bowl, mix together the romaine, basil and chives, then toss with just enough dressing to coat. Arrange the nectarines and grilled corn over the greens, then crumble the blue cheese on top. Serve immediately.