Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

Fresh ingredients = simple deliciousness! (is that a word? It must be spell check didn't tell me otherwise!)

It's August in Minnesota which means the Farmer's Markets are filled with delicious and home grown produce! It is my favorite time of year to eat! Although I enjoy fresh corn on the cob I don't necessarily enjoy eating it off the cob so I am always looking for ways to make it with the kernels removed. Once I discovered this recipe I quit looking! It has everything in it from the Farmer's Market. If summer had a taste, this would be it! (Thanks to Bobbly Flay for this one )

It is a great accompaniment to any meal. We have had it with fish and steak. I have a also had the leftovers for lunch the following day!

Ingredients:

1/4 cup rice wine vinegar
1/4 cup chopped fresh basil leaves
1 teaspoon sugar
Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
8 ears corn, grilled in the husk, kernels removed
1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced
1 pint cherry tomatoes, halved
8 ounces blue cheese, crumbled
Fresh basil sprigs, for garnish

Directions:
Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.

Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

Comments

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