Grilled Corn-Sweet Onion Salad

I stumbled across this recipe last summer when I needed something to make for my sister's wedding reception. The family loved it, so I took it to a pot luck at work and they loved it too.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 12  ears corn, husks and silk removed and blanched
• 1⁄2 cup olive oil, plus extra for brushing the corn
• 1⁄4 cup  aged sherry wine vinegar
• 1  tablespoon Dijon mustard
• 1  clove garlic, minced
• 2  large red bell peppers, diced
• 1  large  vidalia onion, thinly sliced
• 4  ripe plum tomatoes
• 1  jalapeno pepper, finely chopped
• 1⁄4 cup  finely chopped chives
•  salt and pepper

Directions

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