8 ears of Corn, stripped off the cob
2 Quarts cherry tomatoes
3 Tablespoons Balsamic Vinegar
1 medium onion
1 Quart Snap Peas
1 handful of Basil, chopped
Salt & Pepper to taste
1. Remove corn from the cob with a knife. Combine with the tomatoes, and chopped onion.
2. Remove the strings from the snap peas and chop into bite-sized pieces.
3. Add the basil, balsamic and salt and pepper. Stir to coat. Enjoy!