Summer Corn Salad Serves 8

8 ears of Bi-color corn

2 qts cherry tomatoes, halved

3 tbsp of a good balsamic vinegar

1 medium red onion, diced large

1 qt sugar snap peas, cut in half or thirds depending on size

Maldon sea salt(coarse salt)

Freshly ground pepper

With8 a sharp knife, strip the corn from the ears.

In a serving large bowl, combine the corn, tomatoes and sugar snap peas.

Add the vinegar and salt and pepper to taste. Toss to combine.

Chill and Serve.