Grilled Corn-Sweet Onion Salad

  • Prep Time: 30 mins
  • Total Time: 40 mins
  • Servings: 8
  • About This Recipe

    “I stumbled across this recipe last summer when I needed something to make for my sister’s wedding reception. The family loved it, so I took it to a pot luck at work and they loved it too.”

    Ingredients

  • 12earscorn, husks and silk removed and blanched
  • 1/2 cupolive oil, plus extra for brushing the corn
  • 1/4 cupaged sherry wine vinegar
  • 1tablespoonDijon mustard
  • 1clovegarlic, minced
  • 2largered bell peppers, diced
  • 1largevidalia onion, thinly sliced
  • 4ripe plum tomatoes
  • 1jalapeno pepper, finely chopped
  • 1/4 cupfinely 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.
  • Reviews

  • “I’ve taken this salad to two BBQ’s and it’s been a big hit!The sweet, smokiness of the roasted corn, spicy jalapeno and cool onion flavors are great together on a hot summer afternoon.”

  • “Made exactly as written and it was great!!”

  • “This was an awesome corn salad.I loved the combination of corn, sweet onions and tomatoes with the semi tart dressing.I didn’t care for the red bell pepper for some reason.Just didn’t seem to fit for us.The hint of heat from the jalapeno was nice.I used rice wine vinegar and a little splenda to soften the tartness of the dressing.I’ll be making this all the time this summer.Thanks MG for a great summer time recipe.”

  • “This is incredible!It is truly summer in a salad bowl. I made this exactly as written and loved it.Thanks.”

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