Ingredients
-
12 ears corn, husks and silk removed and blanched
-
1/2 cup olive oil, plus extra for brushing the corn
-
1/4 cup aged sherry wine vinegar
-
1 tablespoon Dijon mustard
-
1 clove garlic, minced
-
1 large vidalia onion, thinly sliced
-
4 ripe plum tomatoes
-
1 jalapeno pepper, finely chopped
-
1/4 cup finely chopped chives
-
salt and pepper
-
2 large red bell peppers, diced
Instructions
- 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.
- 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.
- Toss to coat with the dressing.
- Season with salt and pepper.