Fresh corn, tomatoes, onions, and parsley are tossed with sweet-hot vinaigrette to make this a favorite summertime salsa or salad. Pair with lettuce leaves for a colorful appetizer wrap or serve alongside grilled burgers, chicken, or ribs. Tortilla or corn chips make the perfect dipping scoops.
8 ears corn, shucked
1 pint grape or cherry tomatoes, halved
1 sweet Vidalia or red onion, diced
4 green onions, sliced thin
1 roasted red or orange bell pepper, diced
1 cucumber, peeled and diced
1/4 cup extra-virgin olive oil
2 Tablespoons red wine vinegar
Salt and black pepper
1/4 teaspoon Tabasco sauce, or to taste
2-3 Tablespoons chopped flat-leaf parsley
4-6 sliced of bacon, cooked & crumbled
- Preheat a broiler or prepare a charcoal fire and let burn to a gray ash. Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, and then cut off kernels from each ear (you'll have about 3 cups)..In a large bowl, combine corn kernels, tomatoes, onions, bell pepper, cucumber, olive oil, vinegar,salt, pepper, Tabasco sauce, and bacon. Add parsley and stir well. Chill until ready to serve.