Ingredients

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

Directions

1. Preheat grill to medium-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.
2. Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeno, cilantro, vinegar, and the 3 tablespoons of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings.