Corn and Cherry Tomato Salsa

Yield: About 4 cups

Cherry tomatoes now come in many different varieties. I like to use a mixture of red and yellow tomatoes and add them to sweet corn and red and yellow peppers for a very fresh-tasting salsa.

• 3 medium ears fresh corn, husked
• 2 cups mixed red and yellow cherry tomatoes, coarsely chopped
• 1 medium red bell pepper, seeded, de-ribbed and diced
• 6 scallions, white and green parts, minced
• 1/2 cup fresh cilantro, chopped
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons fresh lime juice
• 2 teaspoons ground cumin
• Salt and freshly ground black pepper

Bring a large pot of water to a boil. Add the corn, return to a boil, and cook for 5 minutes. Lift the corn from the water and set aside to cool. When cool enough to handle, scrape the kernels off the cobs with a small sharp knife, and transfer to a large bowl. Add the tomatoes, pepper, scallions, cilantro, vinegar, lime juice and cumin. Toss gently and season to taste with salt and pepper. Cover and set aside at room temperature for at least 1 hour, or cover and refrigerate for at least 2 hours or until well chilled. Serve chilled or at room temperature. The salsa will keep in the refrigerator for up to 3 days.