Field Pea and Corn Salad

• 2 ears fresh corn, unhusked
• 2 slices red onion, about 1/2 inch thick
• 2 tablespoons extra-virgin olive oil, plus more for brushing onion
• 1 cup cooked black-eyed peas
• 1/2 cup diced red tomato
• 1/2 cup diced green (unripe) tomato
• 1 small shallot, finely minced
• 2 tablespoons torn fresh basil leaves
• 2 tablespoons roughly chopped flat-leaf parsley
• 1 teaspoon red wine vinegar
• 1 teaspoon sherry vinegar
• Kosher salt and freshly ground black pepper, to taste

1. Prepare a medium-hot charcoal fire or preheat a gas grill to high.
2. Grill the corn, turning often, until the husks are charred in spots and the kernels undergo the color change that indicates that they are cooked, about 10 minutes.
3. (Peel back the husks and check a few kernels to be sure.)
4. When the corn is cool enough to handle, husk it and cut the kernels from the cob.
5. Place them in a large mixing bowl.
6. Brush the onion slices lightly with olive oil on both sides.
7. Grill the onion on both sides until charred in spots and lightly softened, about 5 minutes.
8. Dice neatly and place in the bowl with the corn.
9. Add the remaining ingredients and toss gently.
10. Let rest at room temperature for 1 hour, then serve.

corn, red onion, extravirgin olive oil, peas, red tomato, green, shallot, basil, flatleaf parsley, red wine vinegar, sherry vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/field-pea-and-corn-salad-388186 (may not work)