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Blue Cheese Corn Salad

By David Bowers
Published: April 28, 2011
Photo by John & Tanya Bäck
Creamy and rich, this salad is nearly a main dish in its own right. Serves 6-8.
Corn cut from 6 ears grilled corn

2 green onions, sliced thin (white and green parts)

1/2 cup sour cream

1/3 cup crumbled blue cheese

2 tablespoons lemon juice

Dash hot sauce

Salt and pepper


1. Put corn and onions in a large bowl.

2. Whisk together the dressing ingredients and pour over the corn.

3. Toss the mixture and season with salt and pepper, adding another tablespoon or two of lemon juice or a bit more hot sauce if desired.

4. Eat at once or chill before serving.


Preheat a grill on high for 10 minutes, lid down, or prepare a hot charcoal fire. Lay the shucked corn over direct heat and cook, turning occasionally, for approximately 5-10 minutes, until the corn is lightly charred and the kernels are tender. If you’re making the following salads, cool slightly until you can handle the corn, then use a sharp knife to slice the grilled kernels off the cobs.
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