Ingredients
- 1/2 cup champagne vinegar
- 1 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 6 ears corn, grilled in their husks
- 4 cups halved vine-ripened cherry tomatoes
- 1/2 cup small dice Vidalia onions
- 1 poblano pepper, diced small
- 1/2 cup parsley, chopped
Directions
Whisk vinegar and oil, season with salt and pepper, to taste.
Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.
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By glhswccc_4064613
Lakewood Ranch, FL
on December 24, 2008
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Instead of corn, try adding corn bread. It's a fantastic blend and makes easy use of the excess dressing. It was a huge hit at our Christmas Party.
By sharonlahr_7165057
plano, TX
on April 19, 2007
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Very good. I added small tubular pasta and a little lemon juice and what a great dish!
By lenoraking_5990880
atlanta, GA
on August 28, 2006
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i was looking for some new ideals and i tried this it didn'tgo over very well.what i did the second time that i made it i keep the corn hole and i cut it into bit size pices and that was a hit.
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