Corn Salad

Serves 8

Kirsten

This is a perfect summer salad to serve at the pool or a bbq!

ingredients

8 ears corn, husked
4 ripe tomatoes, dice into 1/4" cubes
1 green onions thinly sliced
1/4 cup packed chopped mixed fresh herbs, such as basil, flat-leaf parsley, and tarragon, plus herb sprigs for garnish
1 small cucumber, peeled and cubed
1 cup or so of Monterey jack cheese cubed
(I have also added Black Beans to this as well)
Vinaigrette:
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
3/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

1
Preheat the grill to high.
2
Make the mustard vinaigrette: In a jar, combine the oil, vinegar, mustard, salt and pepper. Cover and shake to blend well; set aside.
3
Grill the corn, turning frequently until slightly charred all over, 3 to 5 minutes. Let cool slightly, then, with a sharp knife, slice the kernels from the cobs (cutting the cobs in half makes this easier). Transfer the corn to a large bowl.
4
Add the tomatoes, scallions, cucumber and chopped herbs to the corn and toss to mix well. Add the dressing and cheese and toss again. Transfer to a serving dish and garnish with herb sprigs. Serve at room temperature.

Source: Kirsten