4 ears sweet corn
1 green bell pepper, diced
1 red bell pepper, diced
1/4 Cup diced red onion
2 Tbsp. slivered basil
3 Tbsp balsamic vinegar
1 tsp. Dijon mustard
1/2 Cup olive oil
salt and pepper to taste

Husk corn & boil or grill until crisp-tender. Cool & slice off the
kernels. Place corn in bowl w/sweet peppers, onions, & basil.
Whisk balsamic vinegar & mustard in a small bowl, then slowly
whisk in olive oil a little at a time. Toss w/the veggies. Season
w/salt & pepper to taste.
Makes 4 servings

source: From Asparagus to Zucchini