Corn Salad

Ingredients:	6 ears corn, husks and silk removed 3 scallions, thinly sliced crosswise (1/2 cup) 2 tablespoons white-wine vinegar 2 tablespoons olive oil Coarse salt and ground pepper
Directions:	1.Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. 2.To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day.