1 cup extra-virgin olive oil
Freshly ground black pepper
6 ears corn, grilled in their husks
4 cups halved vine-ripened Chef Jeff Husky Red Cherry Tomatoes
1/2 cup small dice Vidalia onions
1 poblano pepper, diced small
1/2 cup parsley, chopped
Whisk vinegar and oil, season with salt and pepper, to taste.
Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 2 quarts