Fresh Corn Salad

BHAG June 2011

8 ears corn shucked
6 fresh tomatoes, chopped
2 cucumbers, peeled, seeded and chopped
2 green onions chopped
1 green sweet pepper, seeded and chopped
1 jalapeno seeded and chopped
1/4 cup chopped fresh cilantro
4 Tb white balsamic vinegar
3 Tb extra virgin olive oil

Preheat grill to med-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool.

When cool enough to handle, cut corn from cobs.

Toss corn with veggies, vinegar, and olive oil. Season with salt and pepper.

Toss and marinate for at least 2 hours b4 serving. Bring to room temp to serve. Makes 8 servings.