Sweet Corn, Red Pepper, And Cheese Salad

Total Time: 40 mins
Preparation Time: 40 mins

Ingredients

• Servings: 12


• 8 ears sweet corn


• 2/3 cup finely chopped sweet red pepper


• 8 ounces manchego cheese or 8 ounces teleme cheese or 8 ounces monterey jack pepper cheese, cut into 1/4 inch cubes


• 2 tablespoons snipped fresh parsley


• salt


• fresh ground black pepper


• 3 tablespoons sherry wine vinegar


• 2 teaspoons dijon-style mustard


• 1/2 teaspoon salt


• 2/3 cup extra virgin olive oil


• fresh ground black pepper

Recipe

• 1 to make sherry vinaigrette:.


• 2 in a medium mixing bowl combine sherry wine vinegar, mustard, and salt; whisk until smooth.


• 3 gradually add the olive oil, whisking constantly until dressing thickens slightly.


• 4 season generously with pepper.


• 5 prepare the vinaigrette up to 3 days before serving; store in refrigerator.


• 6 makes about 3/4 cup.


• 7 salad:.


• 8 remove husks from ears of corn.


• 9 scrub ears with a stiff brush to remove silks; rinse.


• 10 cut kernels from cobs, scrape cobs with knife to release juices.


• 11 in a large bowl combine corn and juices, sweet pepper, and cheese.


• 12 add sherry vinaigrette, stir to coat.


• 13 stir in parsley and salt and pepper to taste.


• 14 serve immediately.


• 15 makes 12 servings.


• 16 enjoy!