Grilled Corn Salad with Nectarines and Blue Cheese
Grilled corn salad with nectarines and blue cheese is a fresh, seasonal summer salad with bold flavor and beautiful color. Sweet charred corn and juicy nectarines pair perfectly with tangy blue cheese and tons of herbs for a bright, balanced bite.
Servings: 4 servings
Calories: 304kcal
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 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.
Notes
- Use the ripest, freshest fruit and corn available for the best flavor.
- Don’t overdress the salad—add the vinaigrette gradually and taste as you go.
- Make the dressing in advance so the shallots can mellow and infuse the vinegar.
- Grill the corn ahead of time and store it in the fridge for quicker assembly.
Nutrition
Calories: 304kcal | Carbohydrates: 19g | Protein: 10g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 21mg | Sodium: 392mg | Potassium: 651mg | Fiber: 5g | Sugar: 13g | Vitamin A: 15156IU | Vitamin C: 17mg | Calcium: 239mg | Iron: 3mg
