Roasted Fresh Corn and Tomato Salad

Ingredients

• 4 each corn fresh ears
• 2 tablespoons olive oil
• 1 pint cherry tomatoes or grape tomatoes
• halved
• 1/4 cup red onion finely chopped
• 3 tablespoons rice vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

Instructions

1. Remove husks and silks from corn.
2. Brush corn with 2 tablespoons olive oil.
3. For a charcoal grill, place corn on the grill rack directly over medium-hot coals.
4. Grill uncovered for 10 to 15 minutes or until browned, turning frequently to prevent overbrowning.
5. (For a gas grill, preheat grill.
6. Reduce heat to medium-high.
7. Place corn on grill rack over heat.
8. Cover and grill as above.)
9. When cool enough to handle, cut kernels off the cobs.
10. In a large bowl, combine corn, tomatoes, red onion, rice vinegar, 2 tablespoons olive oil, the salt, and pepper.
11. Serve at room temperature, or cover and chill for up to 24 hours before serving.