Servings: —
Ingredients
3 – 4 ears fresh corn
1/2 cup cherry tomatoes halved
1/2 cup red onion in 1/4″” slices
2 Tbsp chopped cilantro
2 Tbsp Dijon mustard
1/4 tsp ground cumin
4 Tbsp olive oil
2 Tbsp cider vinegar
salt/pepper
1 Tbsp garlic
Directions
Roast corn over grill or boil for 10 minutes. Cut kernels from ears and place in bowl. Carefully grill sliced onions until just browned (it helps to put onions in a grill basket or else they will fall through grate). Add tomatoes, onions and cilantro. Whisk remaining ingredients together for dressing. When ready to serve, add dressing to taste.