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Corn Salad from the Grill

Ingredients

1/2	cup cider vinegar
1/3	cup olive oil
1	tbsp. sugar
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

Directions

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. Whisk vinegar, oil, sugar, salt and pepper in small bowl; set aside.
Grill corn, covered with grill lid, 25 to 30 minutes or until tender, turning occasionally. Cool slightly. Cut corn kernels from cobs and place in bowl. Toss together with cherry tomatoes, onion and parsley and pour vinegar marinade over the top. Chill at least 1 hour.

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