CHARRED CORN AND TOMATO SALAD

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Charred Corn and Tomato Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • Preheat broiler or charcoal grill.
  • 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.
  • 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.
  • Add the tomatoes, onions, corn and the coriander or parsley. Pour the vinaigrette over all, and toss well. Check for seasoning and serve.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 7 grams, TransFat 0 grams

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