Vidalia® Onion & Grilled Corn Salad


  • 1 large Bland Farms® Vidalia® Onion, diced
  • 1/2 cup vegetable oil
  • 1/3 cup sugar
  • 1/3 cup apple cider vinegar
  • 2 dashes hot sauce
  • Salt and pepper, to taste
  • 4 ears fresh corn, husks and silks removed
  • Olive oil
  • ½ red bell pepper, seeded and chopped
  • ½ cucumber, seeds removed and diced
  • ½ avocado, pitted, peeled and diced
  • ½ cup cherry tomatoes, quartered
  • Vidalia Brands® Creamy Vidalia Sweet Onion Dressing



  1. To pickle the onions, combine vegetable oil, sugar, vinegar, hot sauce and salt and pepper to taste in a quart jar, cover and shake to mix. Add diced onion and pickle for at least 1 hour.
  2. Drizzle corn with olive oil and season with salt and pepper to taste. Preheat grill to medium heat. Add corn over direct heat; grill 2 to 3 minutes on each side, rotating so that every side gets a bit charred, 10 to 12 minutes total. Remove corn from grill, let cool.
  3. Once corn is cool enough to handle, cut kernels off cob and transfer to a large bowl. Drain onions and add to corn along with bell pepper, cucumber, avocado and cherry tomatoes; toss to combine. Drizzle with Vidalia Brands® Creamy Vidalia Sweet Onion Dressing to taste, stirring to coat. Serve right away or chill until ready to serve.
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