Grilled Corn with Tarragon and Chive Vinaigrette

Carla Hall
Servings: 4
1 to 30 min
Part 1 of 2

Transform boring corn into a delicious salad for your next outdoor party.

  • Ingredients
  • step-by-step directions
Grilled Corn with Tarragon and Chive Vinaigrette
  • 4 Ears of Corn; shucked
  • Extra Virgin Olive Oil
  • 1 Apple; finely diced to size of corn kernel
  • 1/4 cup Fresh Chives; chopped
  • 2 tablespoons Fresh Tarragon; chopped
  • 1 Shallot; finely diced
  • 3 tablespoons Apple Cider Vinegar
  • 1 tablespoon Dijon Mustard
  • Salt
  • Freshly Cracked Black Pepper
  • Preheat grill to medium-high.
  • Drizzle Corn with Olive Oil and place on the grill, turning occasionally, until lightly charred on all sides. Remove from grill and cut kernels from the cob.
  • Whisk together the remaining ingredients, drizzling in about 1/3 cup Olive Oil to create vinaigrette. Adjust seasoning to taste. Toss in the Corn to coat.
  • Serve warm or at room temperature.
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