PREP TIME: 15 minutes
TOTAL TIME: 15 minutes
1 tablespoon olive oil, plus more for grates
3 ears corn, husks and silk removed
1 beefsteak tomato (10 ounces), cored, halved and cut into 1/2-inch pieces
1 orange bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
2 scallions, thinly sliced
1 to 2 tablespoons red-wine vinegar
Coarse salt and ground pepper
Heat grill to high; lightly oil grates. Place corn on grill. Cover and cook, turning occasionally, until tender and slightly charred, 8 minutes to 10 minutes. When cool enough to handle, cut off tip of one ear of corn and stand in a wide bowl (to catch the kernels). With a sharp knife, carefully slice downward. Repeat with remaining corn.
To bowl, add tomato, bell pepper, scallions, vinegar and oil. Season with salt and pepper; toss to combine. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
Per serving: 111 calories; 4.5 grams fat (0.6 grams saturated fat) 3.2 grams protein; 18.1 grams carbohydrates; 3.3 grams fiber.