Charred Corn and Tomato Salad

Ingredients

• 4 fresh ears of corn
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped garlic
• ¼ teaspoon ground cumin
• 4 tablespoons olive oil
• 2 tablespoons cider vinegar
• Salt and freshly ground pepper to taste
• 4 ripe plum tomatoes, cored, peeled and coarsely chopped
• 4 tablespoons chopped red onions
• 2 tablespoons finely chopped coriander or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    273 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 94 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat broiler or charcoal grill.
2. Grill the corn until it starts to char, turning the ears so they cook evenly. Be sure the corn does not burn. Allow to cool, and with a knife remove the kernels from the cob. Reserve in a bowl.
3. To make the vinaigrette, place mustard, garlic, cumin, olive oil, vinegar, and salt and pepper to taste in a bowl. Blend well with a wire whisk.
4. Add the tomatoes, onions, corn and the coriander or parsley. Pour the vinaigrette over all, and toss well. Check for seasoning and serve.

15 minutes