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

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

  • 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
  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.
  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.
  3. Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; add to onions. (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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