Ingredients:

For the Salad:

• 5 or 6 ears of corn*, roasted or grilled
• 1 1/2 pints of cherry or grape tomatos
• 1 red onion, finely diced
• 4 oz blue cheese, crumbled

For the Dressing:

• 1/4 cup fresh basil
• 1/4 cup rice wine vinegar
• 2 Tbs fruity olive oil
• kosher salt and black pepper to taste

Directions:

1. Cut the corn kernels from the cobb; add tomatos & onion.
2. In a blender, combine all dressing ingredients. Blend until smooth.
3. Toss corn mixture with dressing. Top with blue cheese.

* One medium ear of corn yields 1/2 cup corn.