Grilled Corn-Sweet Onion Salad (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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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