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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Corn, Tomato, and Vidalia Onion Salad Recipe

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This recipe for Corn, Tomato, and Vidalia Onion Salad is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large Vidalia (or sweet yellow) onion in 1" slices
2 red or yellow bell peppers cored and seeded
1 small container of grape tomatoes
4-5 ears of sweet corn peeled
1 small Jalapeņo whole
3-4 T Sherry vinegar
3-4 T Olive oil
1 tsp Dijon mustard
1 clove fresh garlic finely minced
1/2 c chopped fresh cilantro
salt & pepper
Directions:
Directions:
Prepare peppers, onions, and corn for grilling by coating with olive oil. Grill on low until vegetables are beginning to caramelize, but not burn. Remove from grill into a bowl to cool. Place grape tomatoes on a large piece of foil or in a grill pan, and place on grill until tomatoes begin to blister. Remove and cool.

In a large glass bowl prepare dressing by adding the mustard, sherry vinegar, olive oil, and garlic, along with a pinch of salt and pepper. Whisk together until emulsified. Taste for preference on acid to oil, as well as salt. Adjust as you like it. Set aside.

Prepare the grilled vegetables by shucking the corn kernels off the cob using a sharp knife holding the ear upright over a plate. Add corn to bowl with dressing. Cut the bell peppers and onions into small bite size pieces and add to the bowl. Finally, cut the Jalapeņo pepper into very small pieces, leaving some seeds if you like more heat. Add to the bowl and mix together with the rest of the ingredients. Add chopped cilantro and mix. Taste for seasoning. If more salt and pepper are needed, add to your taste. Also, if not enough dressing, mix more in a side bowl and add.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This salad tastes better at room temperature. Also, you can make ahead 2-3 days and it will taste even better. Travels well too - no mayonnaise!

 

 

 

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