Grilled Corn Salad

1/8 tsp salt

1/4 tsp freshly cracked black pepper

4 ears of corn, unshucked

1 (12 oz) pkg cherry tomatoes, halved, or
grape tomatoes

1/2 cup diced sweet onion

1/2 cup chopped fresh parsley

Whisk vinegar, oil, sugar, salt and pepper in a small bowl;

set aside. Grill corn, covered with grill lid, over medium high heat 25-30 minutes

or until tender, turning occasionally. Cool slightly. Cut corn kernals from cobs

and place in a bowl. Toss together with cherry tomatoes, onion and parsley and

pour vinegar marinade over the top. Chill at least 1 hours. Serves 6