It was the grand prize winner for the magazine's Corn Contest. It was submitted by Alicia DeWolfe, of Gloucester, Massachussetts.
6 plum tomatoes, halved
4 medium ears sweet corn, husks removed
2 medium sweet yellow peppers, halved
2 medium green peppers, halved
3 jalapeno peppers, halved and seeded
1 medium red onion, cut into 1/2-inch slices
1/4 cup minced fresh cilantro
3 tablespoons olive oil
3 tablespoons red wine vinegar
5 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper
Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn.
In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold. Yield: 6 cups.
We subbed chunked Early Girl tomatoes for the halved plum tomatoes, and we subbed real Vidalia onions for the red onions. Texas 1015's would work too. The peppers and cilantro came out of the garden.
We grilled Peaches and Cream corn, then shaved the kernels off the cob.
While this is really good warm, we liked it better after an overnight in the refrigerator.
