Ingredients

• 1/2 cup champagne vinegar
• 1 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 6 ears corn, grilled in their husks
• 4 cups halved vine-ripened cherry tomatoes
• 1/2 cup small dice Vidalia onions
• 1 poblano pepper, diced small
• 1/2 cup parsley, chopped

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Instructions

1. Whisk vinegar and oil, season with salt and pepper, to taste.
2. Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.