CALIFORNIA SALSA

4 medium ears of corn
1 medium onion, diced
1 pint cherry tomatoes, halved
3 bunches scallions, thinly sliced
1/2 cup fresh cilantro leaves
2 Tbsp. balsamic vinegar
2 tsp. ground cumin
1 tsp. salt
1/2 tsp. black pepper

Bring a large pot of water to boil. Drop in corn, boil for 5 minutes. Drain, cut kernels off cob. Put kernels in a bowl and add the remaining ingredients.

Toss gently to mix and set aside at room temperature for an hour. (Can be refrigerated for up to three days.)

Makes about four cups.
Source: Gardeners' Community Cookbook (California)