Fresh Garden Corn and Tomato Salad


1/2 cup chopped red onion
1 tbsp. olive oil
4 cups fresh corn kernels
2 cups fresh garden cherry tomatoes rinsed, stemmed
1/4 cup slivered fresh basil leaves
3 tbsp red wine vinegar
Salt and pepper
2 oz. blue cheese crumbled


In a 10 to 12 - inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.

Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.

Sprinkle blue cheese over salad; serve at room temperature.

Serve with:

Kunde Family Winery Chardonnay