Found this recipe in a Better Homes & Gardens magazine over vacation in Emerald Isle! Kyle and I tried it, and it was certainly a hit. First of all, what’s better than fresh sweet corn off the cob?! I was unsure of the white balsamic vinegar at first, but it was a pleasant surprise – not as strong as the traditional dark balsamic vinegar. This is a great recipe for a picnic or to go alongside a summer meal! It’s cool and refreshing for your palate.

Fresh Corn Salad

8 ears corn, shucked
6 fresh tomatoes, chopped (I used roma)
2 cucumbers, peeled, seeded, and chopped
2 green onions, chopped (I used a regular onion, made it sweeter)
1 green bell pepper, seeded and chopped
1 jalapeño, seeded and chopped
1/4 cup fresh cilantro, chopped
4 Tbs white balsamic vinegar
3 Tbs extra virgin olive oil

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, jalapeño, 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.

*Cook’s Note I steamed the corn instead of grilling, and also want to remind you to use gloves when cutting a jalapeño!