Recipe courtesy of Bobby Flay
Level:
Easy

Ingredients

Directions

Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.

Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.

IDEAS YOU'LL LOVE

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Roasted Onion Dip

Recipe courtesy of Nancy Fuller

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Tyler Florence

German Potato Salad

Recipe courtesy of Mary Nolan

Macaroni Salad

Recipe courtesy of Virginia Willis

German Potato Salad

Recipe courtesy of Bobby Flay

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking