• 4 Tbsp champagne or white wine vinegar
• 1 tsp honey
• 2 Tbsp finely minced red onion
• 3/4 C extra-virgin olive oil, divided
• 1/4 C finely chopped fresh oregano leaves
• Coarse salt and freshly ground black pepper
• 2 large ears of corn, shucked
• 2 large, very ripe plum tomatoes, trimmed and cut in half lengthwise
• Vegetable oil, for brushing grill grates
• 1 to 2 Serrano peppers, trimmed, seeded and minced
For oregano vinaigrette: Combine vinegar, honey and red onion in a medium mixing bowl. While whisking vigorously, drizzle in 1/2 cup olive oil by drops to form an emulsion. Stir in chopped oregano. Salt and pepper to taste. Set aside.
For Corn: Heat a large pot of generously salted water over high heat until boiling. Add corn and cook until crisp-tender, about 8 to 10 minutes. Drain and set aside. Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Brush grill grates or grill pan with a thin coating of olive oil using a silicone pastry brush. Place corn on grill and cook just until grill marks are visible on all sides, about 5 to 7 minutes. Transfer corn to a serving plate and maintain grill temperature. Let corn cool to the touch, and remove corn kernels with a corn stripper. Place kernels in a salad bowl and add Serrano peppers to taste.
Tomatoes: Brush cut sides of tomatoes with some of the remaining olive oil and season with salt and pepper. Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Place tomatoes, cut side down, on the grill and cook, flipping once, until charred, about 6 to 8 minutes total. Transfer tomatoes to a cutting board. Cut into 3/4-inch pieces and place in the bowl with the corn.
To serve, drizzle vegetables with oregano vinaigrette, toss well to coat. Serve immediately.
