Grilled Corn & Tomato-Sweet Onion Salad with Fresh Basil Dressing & Crumbled Bleu Cheese

By GreyGoose

Ingredients

• Dressing:
• ¼ cup rice wine vinegar
• ¼ cup chopped fresh basil leaves
• 2 teaspoons honey
• Kosher salt and freshly ground black pepper
• ½ cup extra-virgin olive oil
• Salad:
• 1 bag frozen sweet corn*
• 2 sweet onions (preferably Vidalia), halved and thinly sliced
• 1 pint sweet grape or cherry tomatoes, halved
• 8 oz bleu cheese, crumbled
• Fresh basil sprigs, for serving

Preparation

Step 1

Dressing Directions:

Combine all of these ingredients in a blender and blend until smooth. The dressing can be made 2 hours in advance and refrigerated. Bring to room temperature before using.



Salad Directions:

*Rinse corn in a colander under cool running water to loosen up and remove any trace of ice/frozen clumps. Spread corn on a cookie sheet (covered with tinfoil prepped with non-stick spray) in a single layer. Place cookie sheet under broiler for about 30 minutes, constantly watching/stirring. The goal is to ‘brown’ the corn lightly.

Combine corn, onion, and tomatoes in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Let sit at room temperature for 30 minutes before serving. The salad can be made one day in advance and stored, covered, in refrigerator.

Top with crumbled bleu cheese and garnish with basil sprigs before serving cold or at room temp.