SWEET CORN, RED PEPPER AND CHEESE SALAD

SWEET CORN, RED PEPPER AND CHEESE SALAD image

Yield 12 servings

Number Of Ingredients 7

8 ears of sweet corn
2/3 cup finely chopped red sweet pepper
8 oz manchego, Teleme, or Monterey Jack cheese with jalapeno peppers, cut into 1/4-inch cubes
1 recipe Sherry Vinaigrette
2 tablespoons snipped fresh flat-leaf parsley
salt or kosher salt
freshly ground black pepper

Steps:

Remove husks from ears of corn. Scrub ears with a soft brush to remove silks; rinse. Cut kernels from cobs; scrape cobs with knife to release juices. In a large bowl combine corn and juices, sweet peppers, and cheese. Add Sherry Vinaigrette; stir to coat. Stir in parsley and salt and pepper to taste. Serve immediately. SHERRY VINAIGRETTE: In a medium mixing bowl, combine 3 tablespoons sherry wine vinegar, 2 teaspoons Dijon-style mustard, and 1/2 teaspoon kosher salt; whisk until smooth. Gradually add 2/3 cup extra-virgin olive oil, whisking constantly until dressing thickens slightly. Season generously with freshly ground black pepper. Prepare Sherry Vinaigrette up to 3 days before serving; store in refrigerator. Makes about 3/4 cup. EACH SERVING: 233 cal., 18 g total fat (5 g sat fat), 17 mg chol., 209 mg sodium, 12 g carbo, 2 g fiber, 7 g pro. Daily Values: 17% vit A, 35% vit C, 14% calcium, 3% iron.