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Recipes

Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions

By Bruce AidellsPhotography by Mark Thomas

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

3

tablespoons white wine vinegar

1

1/2 tablespoons chopped fresh tarragon

1

1/2 tablespoons Dijon mustard

1

1/2 teaspoons sugar

1

cup olive oil

6

tablespoons sour cream

18

green onions

6

cups fresh corn kernels

3

cups halved cherry tomatoes

Need to make a substitution?

Preparation

  1. Step 1

    Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper.

    Step 2

    Preheat oven to 450°F. Place onions on rimmed baking sheet. Brush with remaining 1/4 cup oil. Sprinkle with salt and pepper. Roast until beginning to brown, about 10 minutes. Cool. Cut into 1-inch pieces. Transfer to large bowl.

    Step 3

    Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; add to onions. DO AHEAD Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill. Add tomatoes and dressing to onion-corn mixture and toss. Serve warm or at room temperature.

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