Chef Tom Fosnot spoons this chunky vinaigrette, which is like a relish or salsa, over a salad of sliced tomatoes and mozzarella cheese.
|4||large ears corn, husked|
|Olive oil (for brushing)|
|Salt and pepper, to taste|
|1||green bell pepper, seeded and finely chopped|
|1||jalapeno pepper, seeded and finely chopped|
|1||clove garlic, finely chopped|
|1/4||cup red wine vinegar|
|1||teaspoon kosher salt|
|1/4||cup olive oil, or more to taste|
|1/4||cup chopped fresh basil|
2. When the coals turn gray or the gas grill is hot, brush the corn with olive oil, and sprinkle with salt and pepper. Grill the corn for 8 to 10 minutes, turning the ears occasionally to brown some of the kernels. Cool for 10 minutes. Set the corn on a cutting board so it’s flat on the board. Use a chef’s knife to cut the kernels from the cobs.
3. In a bowl, combine the green and jalapeno pepper, garlic, vinegar, salt, and olive oil. Stir in the corn and basil. Taste for seasoning and add more salt, pepper, and olive oil, if you like. Adapted from Gibbet Hill Grill