1/4 c. rice wine vinegar
1/4 c. chopped fresh basil
1 tsp. sugar
Salt and fresh ground pepper
1/2 c. extra virgin olive oil
8 ears of corn, grilled, kernels removed
1/2 c. sweet Vidalia onion, sliced thin
1 pint cherry tomatoes, halved
8 oz. crumbled blue cheese
Combine the vinegar, basil, sugar, 1/2 tsp. salt, 1/4 tsp. pepper and oil in a bowl. Blend with an immersion blender until smooth. You can easily do this in a blender as well.
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 for 30 minutes before serving.
Top with crumbled blue cheese right before serving (I kept is separate for each to help themselves to taste.)