Source: foodnetwork.com: Bobby Flay: Grilled Corn-Sweet Onion Salad

Ingredients

• 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

Directions

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.