Roasted Fresh Corn & Tomato Salad

Directions

Remove husks and silks from corn.

Brush corn with 2 tablespoons olive oil.

For a charcoal grill, place corn on the grill rack directly over medium-hot coals.

Grill uncovered for 10 to 15 minutes or until browned, turning frequently to prevent overbrowning.

(For a gas grill, preheat grill.

Reduce heat to medium-high.

Place corn on grill rack over heat.

Cover and grill as above.)

When cool enough to handle, cut kernels off the cobs.

In a large bowl, combine corn, tomatoes, red onion, rice vinegar, 2 tablespoons olive oil, the salt, and pepper.

Serve at room temperature, or cover and chill for up to 24 hours before serving.