Sweet Corn, Red Pepper, and Cheese Salad

Sweet Corn
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8 ears sweet corn
2/3 cup finely chopped sweet red peppers
8 ounces manchego cheese or 8 ounces teleme cheese or 8 ounces monterey jack pepper cheese, cut into 1/4 inch cubes
2 tablespoons snipped fresh parsley
fresh ground black pepper
3 tablespoons sherry wine vinegar
2 teaspoons dijon-style mustard
1/2 teaspoon salt
2/3 cup extra virgin olive oil
fresh ground black pepper

To make Sherry Vinaigrette:.
In a medium mixing bowl combine sherry wine vinegar, mustard, and salt; whisk until smooth.
Gradually add the olive oil, whisking constantly until dressing thickens slightly.
Season generously with pepper.
Prepare the vinaigrette up to 3 days before serving; store in refrigerator.
Makes about 3/4 cup.
Remove husks from ears of corn.
Scrub ears with a stiff brush to remove silks; rinse.
Cut kernels from cobs, scrape cobs with knife to release juices.
In a large bowl combine corn and juices, sweet pepper, and cheese.
Add Sherry Vinaigrette, stir to coat.
Stir in parsley and salt and pepper to taste.
Serve immediately.
Makes 12 servings.

Servings: 12

Time preparation: 40 min.

Time total: 40 min.

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4.9 (1034 votes)

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