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Curtis Stone’s cos salad with blue cheese dressing & BBQ corn

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  • Gluten free
  • High in dietary fibre
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian
  • Wheat free
  • 3 serves veg or fruit

With barbecued corn, crunchy cos and a creamy blue cheese dressing, this salad from Curtis Stone tastes as good as it looks.

  • Serves2, as a side
  • Cook time15 minutes
  • Prep time10 minutes, + cooling time
Cos salad with blue cheese dressing & BBQ corn

Ingredients

  • 1 corn cob, husk and silk removed
  • Olive oil, for brushing
  • 2 baby cos lettuces, halved lengthways
  • 1 avocado, stoned, peeled, sliced
  • 2 radishes, thinly sliced
  • 2 tsp thinly sliced chives

Blue cheese dressing

  • 50g blue cheese, crumbled
  • 1/4 cup (60ml) buttermilk
  • 1/4 cup (75g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 3 tsp lemon juice

Nutritional information

Per serve: Energy: 2075kJ/496 Cals (24%), Protein: 12g (24%), Fat: 39g (56%), Sat Fat: 12g (50%), Carb: 27g (9%), Sugar: 10g (11%), Dietary Fibre: 10g (33%), Sodium: 595mg (30%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. Brush corn lightly with oil. Cook corn on grill, turning, for 10-12 mins or until charred all over. Transfer to a carving board to cool slightly. Using a small serrated knife, cut down the side of the corn to release the kernels.

  2. Step 2

    Meanwhile, to make the blue cheese dressing, in a medium bowl, whisk blue cheese, buttermilk, mayonnaise, sour cream and lemon juice. Season.

  3. Step 3

    Arrange lettuce and avocado on a serving platter. Season. Spoon over the blue cheese dressing. Top with the BBQ corn and radish. Sprinkle with chives and serve immediately. 

     

Recipe tip

COOK. STORE. SAVE
Use it up:
Use leftover blue cheese, mayo and buttermilk to make a punchy sauce for spicy wings - see how it’s done at coles.com.au/wingswithbluecheesesauce.

Curtis Stone’s cos salad with blue cheese dressing & BBQ corn

Curtis Stone’s cos salad with blue cheese dressing & BBQ corn
  • Serves2, as a side
  • Cook time15 minutes
  • Prep time10 minutes, + cooling time
Ingredients
  • 1 corn cob, husk and silk removed
  • Olive oil, for brushing
  • 2 baby cos lettuces, halved lengthways
  • 1 avocado, stoned, peeled, sliced
  • 2 radishes, thinly sliced
  • 2 tsp thinly sliced chives

Blue cheese dressing

  • 50g blue cheese, crumbled
  • 1/4 cup (60ml) buttermilk
  • 1/4 cup (75g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 3 tsp lemon juice
    Description

    With barbecued corn, crunchy cos and a creamy blue cheese dressing, this salad from Curtis Stone tastes as good as it looks.

    Method
    1. Step 1

      Heat a barbecue grill or chargrill on medium-high. Brush corn lightly with oil. Cook corn on grill, turning, for 10-12 mins or until charred all over. Transfer to a carving board to cool slightly. Using a small serrated knife, cut down the side of the corn to release the kernels.

    2. Step 2

      Meanwhile, to make the blue cheese dressing, in a medium bowl, whisk blue cheese, buttermilk, mayonnaise, sour cream and lemon juice. Season.

    3. Step 3

      Arrange lettuce and avocado on a serving platter. Season. Spoon over the blue cheese dressing. Top with the BBQ corn and radish. Sprinkle with chives and serve immediately.