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Grilled Corn & Tomato Wedge Salad


This recipe brought to you in partnership with ONE SWEET MESS.

Try this flavor-packed salad with DiGiorno Pizzeria! Thin Margherita Pizza.


  • 1 (12-ounce) jar roasted red peppers, drained
  • 1 clove garlic, roughly chopped
  • 1 small shallot, roughly chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons freshly chopped parsley
  • 3 tablespoons freshly chopped basil
  • 2 tablespoons Parmesan cheese
  • 1/3 cup red wine vinegar
  • ½ teaspoon honey
  • ¼ teaspoon kosher salt
  • Pinch pepper
  • ¼ cup extra-virgin olive oil
  • 4 ears corn
  • 2 teaspoons canola oil
  • 2 large romaine hearts, cut in half
  • 8 ounces grape tomatoes, cut in half
  • 4 ounces blue cheese


  1. To make the vinaigrette, add all of the first 11 ingredients to the bowl of a food processor. Pulse until smooth. With the processor on, slowly drizzle in the olive oil. Season with additional salt and pepper to taste.
  2. Preheat gas, charcoal, or indoor grill pan. Drizzle the corn with canola oil and season with salt and pepper. Grill, turning every 1-2 minutes, until all sides are lightly charred. Cool slightly before removing the kernels from the cob.
  3. In a large bowl, combine spring mix, corn, tomatoes, cucumber, and blue cheese. Toss to combine. Serve with the roasted red pepper vinaigrette.