Charred Corn and Tomato Salad

Name: Charred Corn and Tomato Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 4 fresh ears of corn; 2 tablespoons Dijon mustard; 1 tablespoon chopped garlic; 1/4 teaspoon ground cumin; 4 tablespoons olive oil; 2 tablespoons cider vinegar; Salt and freshly ground pepper to taste; 4 ripe plum tomatoes, cored, peeled and coarsely chopped; 4 tablespoons chopped red onions; 2 tablespoons finely chopped coriander or parsley

By Pierre Franey

Total Time: 15 minutes
Rating: 4(18)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

4fresh ears of corn
2tablespoons Dijon mustard
1tablespoon chopped garlic
¼teaspoon ground cumin
4tablespoons olive oil
2tablespoons cider vinegar
Salt and freshly ground pepper to taste
4ripe plum tomatoes, cored, peeled and coarsely chopped
4tablespoons chopped red onions
2tablespoons finely chopped coriander or parsley

Ingredient Substitution Guide

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Preparation

Step 1
Preheat broiler or charcoal grill.
Step 2
Grill the corn until it starts to char, turning the ears so they cook evenly. Be sure the corn does not burn. Allow to cool, and with a knife remove the kernels from the cob. Reserve in a bowl.
Step 3
To make the vinaigrette, place mustard, garlic, cumin, olive oil, vinegar, and salt and pepper to taste in a bowl. Blend well with a wire whisk.
Step 4
Add the tomatoes, onions, corn and the coriander or parsley. Pour the vinaigrette over all, and toss well. Check for seasoning and serve.