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    from "Everyday FoodŽ magazine"

    This recipe tastes best at room temperature, so prep it and stow it for a bit in a picnic basket or on the counter.

    Prep Time: 15 minutes
    Total Time: 15 minutes
    Yield: Serves 4

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    1 tablespoon olive oil, plus more for grates
    3 ears corn, husks and silk removed
    1 beefsteak tomato (10 ounces), cored, halved, and cut into 1/2-inch pieces
    1 orange bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
    2 scallions, thinly sliced
    1 to 2 tablespoons red-wine vinegar
    Coarse salt and ground pepper

    Print recipe

    1. Heat grill to high; lightly oil grates. Place corn on grill. Cover, and cook, turning occasionally, until tender and slightly charred, 8 to 10 minutes. When cool enough to handle, cut off tip of one ear of corn, and stand in a wide bowl (to catch the kernels). With a sharp knife, carefully slice downward. Repeat with remaining corn.
    2. To bowl, add tomato, bell pepper, scallions, vinegar, and oil. Season with salt and pepper; toss to combine.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Yellow Corn - $0.79/ea Save! 2 for $1.20
     Farm Fresh, ear
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
      Orange Greenhouse Bell Pepper - $4.99/lb
     Farm Fresh, Med
      Scallions - $0.99/ea
     5.5oz, Farm Fresh, bunch
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
      Roland Aged French Red Wine Vinegar - $3.69/ea
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