Cherry Tomato and Grilled Corn Salad

Recipe courtesy Cheryl Smith

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 6 Reviews
Total Time:
35 min
Prep
25 min
Cook
10 min
Yield:
2 quarts
Level:
--
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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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Newest Ratings and Reviews

Read all 6 reviews

  • 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.

    people found this review Helpful.
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  • 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!

    people found this review Helpful.
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  • 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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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