Ingredients
2 Cups (about 4 ears) corn kernels, cleaned
1 cup tomato, chopped and seeded
1/2 cup fresh fennel, chopped
1/3 cup red bell pepper, roasted, seeded & chopped
1/3 cup red onion, finely diced
2 T balsamic vinegar
1 T olive oil
1 t kosher salt
1 t pepper
2 t thyme
Preparation
Heat a grill and place corn straight on the cooking surface. Cook until beautiful black and caramelized grill marks appear, turning frequently. Once corn has cooled enough to handle, cut off all of the kernels. Add all remaining ingredients and mix together. Serve at room temp or cold
