Grilled Corn and Tomato Salsa Salad

• 1/4 cup balsamic vinegar
• 1/4 cup balsamic vinegar
• Olive oil, to taste
• 2 ears of corn, shucked, silks removed
• Sea salt and pepper
• 1 basket cherry tomatoes stems removed, quartered
• 1 scallion, ends trimmed, green and white parts finely chopped
• 1/4 cup Italian parsley leaves roughly chopped
• 1/4 cup red onion peeled, finely chopped
• 1 medium-sized avocado, pitted, peeled, roughly chopped

1. Start up grill, if using charcoal, or wait until corn is ready if using a gas grill.
2. Or preheat oven to 350 degrees.
3. In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes.
4. Let cool.
5. Drizzle olive oil on corn and season with sea salt and pepper.
6. Place on grill and cook until lightly browned.
7. (Or roast in oven for 15 minutes, turning every 5 minutes.)
8. Remove, let cool and cut off kernels.
9. Mix corn, tomatoes, scallion, parsley, red onion, and avocado.
10. Season with reduced balsamic, olive oil, sea salt and pepper.
11. Toss well.

balsamic vinegar, balsamic vinegar, olive oil, corn, salt, basket cherry tomatoes, scallion, italian parsley, red onion, avocado

Taken from cooking.nytimes.com/recipes/1015576 (may not work)