Charred Corn and Tomato Salad

• 4 fresh ears of corn
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped garlic
• 1/4 teaspoon ground cumin
• 4 tablespoons olive oil
• 2 tablespoons cider vinegar
• Salt and freshly ground pepper to taste
• 4 ripe plum tomatoes, cored, peeled and coarsely chopped
• 4 tablespoons chopped red onions
• 2 tablespoons finely chopped coriander or parsley

1. Preheat broiler or charcoal grill.
2. Grill the corn until it starts to char, turning the ears so they cook evenly.
3. Be sure the corn does not burn.
4. Allow to cool, and with a knife remove the kernels from the cob.
5. Reserve in a bowl.
6. To make the vinaigrette, place mustard, garlic, cumin, olive oil, vinegar, and salt and pepper to taste in a bowl.
7. Blend well with a wire whisk.
8. Add the tomatoes, onions, corn and the coriander or parsley.
9. Pour the vinaigrette over all, and toss well.
10. Check for seasoning and serve.

corn, mustard, garlic, ground cumin, olive oil, cider vinegar, salt, tomatoes, red onions, coriander

Taken from cooking.nytimes.com/recipes/11035 (may not work)