Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/4 cup rice wine vinegar 1/4 cup chopped fresh basil leaves 2 teaspoons honey Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 4 Ears of Corn 1 sweet onion, halved and thinly sliced 1 pint cherry tomatoes, halved 8 ounces blue cheese, crumbled Fresh basil sprigs, for serving
			Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. Combine the vinegar, chopped basil, honey, 1 teaspoon salt, 1/4 teaspoon pepper, and the oil in a blender and blend until smooth. The dressing can be made 2 hours in advance and refrigerated. Bring to room temperature before using. Combine the corn kernels, 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 1 day in advance and stored, covered, in the refrigerator. Top with crumbled blue