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
2 large red bell peppers, diced
1 large vidalia onions, thinly sliced
4 ripe plum tomatoes
1 jalapeno peppers, 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.
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.
Servings: 8
Time preparation: 30 min.
Time total: 40 min.