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Roasted Corn Salad

  • 4servings
  • 20minutes

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Source: www.tastebook.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/4 cup red wine vinegar

  2. 1/4 cup chopped fresh basil leaves

  3. 1 teaspoon sugar

  4. Salt

  5. Freshly ground black pepper

  6. 1/2 cup extra-virgin olive oil

  7. 8 ears corn , grilled in the husk, kernels removed

  8. 1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced

  9. 1 pint Sweet Grape tomatoes or cherry tomatoes, halved

  10. 8 ounces blue cheese , crumbled

  11. Fresh basil sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. Combine the vinegar, basil, sugar, ½ teaspoon of salt, ¼ teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.

  2. Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

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