• 6 ears sweet corn
• Extra-virgin olive oil for brushing corn
• 2 cups grape tomatoes, halved
• 1 red onion, thinly sliced
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and black pepper, to taste
• 1/4 teaspoon crushed red pepper (optional)
• Slivered almonds 

Remove husks and silk from corn. Prepare grill to medium high heat. Brush corn lightly with olive oil and season with salt and pepper. Grill 6-7 minutes until charred in spots but still slightly crisp. Remove from grill and let cool slightly before cutting kernels from the cobs. Scrape kernels off, rows at a time, with a sharp kitchen knife and set on plates. Place tomatoes and onion in a bowl and set aside. In a separate small bowl, mix together the vinegar, mustard, olive oil, salt, pepper, and red pepper. Pour dressing over tomatoes and onion and toss to thoroughly coat. Spoon tomatoes and onions over corn. Garnish with almond slivers and serve. Makes 6 servings.