Salade de maïs grillé et oignon sucré

Source: Bobby Flay: Grilled Corn-Sweet Onion Salad


  • 12 (6) ears of corn, husks and silk removed and blanched
  • 1/2 (1/4) cup olive oil, plus extra for brushing the corn
  • 1/4 (4 c. à table) cup aged sherry vinegar
  • 1 (1/2) tablespoon Dijon mustard
  • 1 (1/2) garlic clove, minced
  • 2 (1) large red bell peppers, diced
  • 1 (1/2) large Vidalia onion, thinly sliced
  • 4 ripe plum tomatoes, finely chopped
  • 1 (1/2) jalapeno pepper, finely chopped
  • 1/4 cup finely chopped chives
  • Salt and pepper


  1. Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
  2. Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 (1/4) cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.

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