Good Bless America & Great Food

Oh what a GLORIOUS holiday weekend it was...so sad to see it come and go.  There is nothing better than getting together with good friends and family to celebrate what many of us consider to be the greatest holiday.  Over the 4th of July festivities one of my favorite events was going to a rooftop party at my friend Josh's beautiful apartment.  Living in Chicago there are many things to love but this view on a private rooftop pretty much sums it up.

Katie, Amie, and I could not stop gushing about this delicious grilled corn and tomato dip that I just had to share with you all.

Ingredients
• 1/4 cup rice wine vinegar
• 1/4 cup chopped fresh basil leaves
• 1 teaspoon sugar
• Salt
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 8 ears corn, grilled in the husk, kernels removed
• 1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced
• 1 pint Sweet 100 tomatoes or cherry tomatoes, halved
• 8 ounces blue cheese, crumbled
• Fresh basil sprigs, for garnish

Directions

Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 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.

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.

***Also if you are not a big blue cheese fan, which I am not…Feta is a great alternative. Serve with chips as a dip or a side garnish at your next BBQ***

XoXo from the Windy City,
Your Cousin Matty