Case in point:
Grilled Corn Chile and Tomato Salad**
Prep Time: 15 minutes
Cook Time: 20 minutes
- 2 Tbs. balsamic vinegar
- 1/4 c. extra virgin olive oil
- 1/4 tsp. salt
- 1 medium Vidalia or Bermuda (in other words, sweet) onion, sliced 1/3 inch thick
- 2-3 medium sized sweet peppers of your choice, cored, seeded, and sliced into 2 inch strips***
- 4 fresh ears of corn, husks and silk removed
- 1 lb. very ripe tomatoes, cored and diced
- 1/3 c. chopped cilantro leaves (about 1 bunch)
- 3 Tbs. chopped fresh basil leaves
- Fresh pepper to taste
Heat up your grill.
Blend vinegar, 2 Tbs. of olive oil and salt in a large bowl, set aside.
Brush vegetables with remaining olive oil. When grill is nice and hot, grill onion slices and peppers until tender, about 4-5 minutes. Remove, then grill the corn, turning frequently until lightly browned on all sides. Slice the kernels off the cobs, chop onions and peppers, and add all the grilled veggies to the vinaigrette. It is OK if they are still warm...it will help the flavors to blend.
Add tomatoes, cilantro and basil, toss to coat. Adjust seasonings, and serve.
This can be made ahead by an hour or so, and still taste fantastic.
* entreé, ingenue: They're both French, they sound alike, and are equally covetous of the limelight. Coincidence? You decide.
** Seen here making an appearance at lunch today with an egg white frittata featuring crimini mushrooms, scallions, Salem blue cheese and pancetta. Also had a notable turn with the flank steak, and is slated to be back later this season alongside plank-grilled Alaskan salmon.
*** I have used poblanos, Anaheims, baby sweet peppers, or in a pinch, bell peppers. The baby sweets were awesome.