I have a very small apartment that gets hot anytime I turn on the oven or stovetop, so I go to the grill to help keep heat out of the house. One of my favorite recipes is a grilled corn and tomato salad. It’s so easy, and everyone loves it. If you don’t like blue cheese, you can use feta cheese or goat cheese instead. To grill the corn, leave the husks on and remove them after grilling, or if you prefer a slight char flavor, remove the husk before grilling. This salad can be made up to one day in advance of serving.
• 1/4 cup rice wine vinegar
• 1/4 cup basil leaves, chopped
• 2 tsp. honey
• Salt and pepper
• 1/2 cup olive oil
• 6 to 8 ears of grilled corn
• 2 sweet onions, halved, thinly sliced
• 1 pint cherry tomatoes, halved
• 8 oz. blue cheese, crumbled
• Basil sprigs
Combine the vinegar, chopped basil, honey, 1 tsp. salt, 1/4 tsp. pepper and oil in a blender and blend until smooth.
Scrape the corn kernels off the cob. Combine the corn kernels, onion and tomatoes in a bowl.
Add the dressing and toss to coat. Season with salt and pepper.
Let sit at room temperature for 30 minutes before serving. Top with blue cheese and garnish with basil sprigs just before serving.