2 tablespoons Champagne vinegar (or substitute white wine vinegar with a touch of Meyer lemon juice if you want a less sweet taste)
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
Coarse kosher salt and freshly ground black pepper to taste
Instructions
Cook—blanch–corn in a large pot of boiling water until warmed through, 2 to 3 minutes; drain and then plunge into ice water or cool under cold running water.
Hold each cob vertically over a wide, shallow bowl. Using a sharp knife, slice straight down, cutting under the kernels letting them fall into the bowl.
Combine corn, chopped tomatoes, onion, bell pepper, and cilantro in a large bowl.
Make vinaigrette by combining the remaining ingredients and whisk until blended. Pour the vinaigrette over the combined corn and vegetables and toss gently.
CoursesSalad
Recipe by Harvest to Table at https://harvesttotable.com/fresh-corn-salad-recipe/