Grilled Corn-Sweet Onion Salad

Level:
Easy
Ingredients
  • 12 ears of corn, husks and silk removed and blanched
  • 1/2 cup olive oil, plus extra for brushing the corn
  • 1/4 cup aged sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 2 large red bell peppers, diced
  • 1 large Vidalia onion, thinly sliced
  • 4 ripe plum tomatoes, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 1/4 cup finely chopped chives
  • Salt and pepper
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.


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    This recipe is featured in:

    Cookout Sides & Salads