Michael Symon’s Grilled Corn and Tomato Salad with Blue Cheese

Ingredients for 6 servings

4 ears corn

1 anchovy, minced

1 clove garlic, minced

1 jalapeno, minced (seeds and ribs removed)

3 limes, juiced and zested

1/2 cup extra virgin olive oil

1 ripe avocado, peeled and diced

1 cup cherry tomatoes, halved

6 scallions, white and green parts, sliced thinly

3/4 cup fresh cilantro, chopped

1/2 cup Castello® Blue Crumbles, plus more to taste

Kosher salt and freshly ground black pepper

Michael Symon’s Grilled Corn and Tomato Salad with Blue Cheese


Soak the corn in its husks overnight in salt water. When ready to cook, prepare the grill to medium-low heat. Place the soaked corn, still in the husks, on the grill and close the lid.

Meanwhile, in a large mixing bowl, add the anchovy, garlic, jalapeno and a large pinch of salt. Add lime juice and zest, whisking in the extra virgin olive oil. Add avocado, tomatoes, scallion and cilantro and gently toss. Season well with salt and freshly ground black pepper.

After about 20 minutes, remove the corn from the grill and let it cool enough so you can handle it. Peel off and discard the husks, cut the kernels off the cob and add them to the salad. Toss to combine and taste for seasoning, adding additional salt and pepper if needed. Fold in the blue cheese and serve.

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