Grilled Corn And Tomato Salad - cooking recipe

Ingredients

1/4 cup rice wine vinegar
1/4 cup chopped fresh basil
1 teaspoon sugar
salt
black pepper
1/2 cup extra virgin olive oil
8 ears corn
1 sweet onion, chopped
1 pint sweet cherry tomatoes
8 ounces blue cheese, crumbled

Preparation

Grill the corn in the husk, then shave off kernels and set aside.
Combine vinegar, basil, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper and oil in a blender. Blend until smooth.
Combine the corn kernels, onion and tomato in a large bowl.
Add the dressing and toss to coat. Season with salt and pepper to taste.
Let sit at room temperature for 30 minutes to let the flavors mingle.
Stir in the blue cheese crumbles.