Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

I know the 12 people that read this blog are saying, "Where the hell have you been?  It's been a week and a half and we've gotten bubkus from you.  What gives?"

It's hottttttttt {said in my best whiney voice} and I've been really lazy.  I hate Alabama this time of year which is why I'm leaving for Colorado again this afternoon for a little welcome weather relief.  WOOT!!  But I did do a lot of cooking over the July 4th weekend.  Actually I channeled Bobby Flay for about four days straight.  It was awesome.  We had grilled everything.....corn, potatoes, lamb chops, peaches.

This corn recipe was my favorite.  Simply delicious.  A perfect summer side dish.

Bobby likes to grill his corn with the husks on, but I prefer mine with the husks off.  I don't have to soak anything that way and I like the little bit of char on the kernels!  But, you do whatever knocks your socks off!  And can I just rave a little about this dressing?  I'll be putting this on just about everything the rest of the summer.  It would be great on your favorite tomato salad.

Here's the recipe:

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

Bobby Flay's Grill It!

Serves 4 (I'd say at least 6)

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

Grilled cork kernels removed from the cob (I used six ears)

2 sweet onions (such as Vidalia or Walla Walla) halved and thinly sliced

1 pint Sweet 100, grape, or cherry tomatoes, halved

8 ounces blue cheese, crumbled (I used Stilton)

Fresh basil sprigs, for serving

Combine the vinegar, chopped basil, honey, 1 teaspoon salt, 1/4 teaspoon black 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 chese and garnish with basil sprigs before serving cold or at room temperature.