Recipes: Cherry Tomato and Grilled Corn Salad

1/2 cup champagne vinegar
1 cup extra-virgin olive oil
Kosher salt
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

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