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from "Everyday Food® 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

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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.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Yellow Corn - $0.59/ea Save! 8 for $4.00
  Beefsteak Tomatoes, Large - $2.49/lb
Earliest Delivery Sun 6/25
  Orange Greenhouse Bell Pepper - $3.99/lb
  Ocean Mist Farms Scallions - $2.29/ea Save! 2 for $4.00
You May Already Have
  Bertolli Classico Olive Oil - $10.99/ea
 25.5fl oz
  Morton Regular Salt - $0.89/ea
  Gefen Ground Black Pepper - $2.79/ea
  Roland Aged French Red Wine Vinegar - $3.49/ea
 16.9fl oz
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