This recipe was in my “self published” cookbook I did many years ago. It’s a family favorite, and delicious. It’s even better when you make it a day a head- letting all the flavors combine.
3 cups white corn
1 pint cherry or grape tomatoes, cut in half
1/4 cup red onion, diced
1 green pepper, diced
1 tablespoon fresh thyme
Salt and pepper to taste
4 oz. blue cheese crumbles
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon red wine vinegar or lemon juice
In a glass serving bowl, combine the sugar, oil, and vinegar, salt and pepper. Whisk together, then add the other ingredients and stir well. Cover and refrigerate up to 1 day before serving.