8 ears of corn, grilled in the husk, kernels removed or three bags frozen corn
1 sweet onion ( such as Vidalia or Walla Walla), halved and thinly sliced
1 pint sweet 100 tomatoe or cherry tomatos, halved
8 ounced blue cheese, crumbled
Garlic Salt
Fresh basil springs, for garnish
Instructions
Combine the vinegar, basil, sugar,1/2 tsp salt, 1/4 tsp of pepper and oil in blender and blend untill smooth. Can be made 2 hrs in advance and refrigerated. Bring to room temp before using.
Combine the corn kernels, onion and tomato in large bowl. Add the dressing, sprinkle with garlic salt and toss to coat ( do not over mix). Let sit at room tem 30 minutes before serving. Top with crumbled blue cheese and basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temp.
Originally Submitted
5/20/2010
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