Recipe courtesy of Bobby Flay
Save Recipe Print
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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Asian Noodle Salad

Recipe courtesy of Ree Drummond

German Potato Salad

Recipe courtesy of Bobby Flay

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Fresh Corn Salad

Recipe courtesy of Ina Garten

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Onion Strings

Recipe courtesy of Ree Drummond

French Onion Soup

Recipe courtesy of Tyler Florence

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword