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
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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