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
- 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.
- 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.