|8||ears fresh corn, shucked|
|Salt and black pepper, to taste|
|3||tablespoons vegetable oil|
|1||green bell pepper, cored, seeded, and finely chopped|
|1||hot chili pepper, cored, seeded, and finely chopped|
|2||stalks celery, finely chopped|
|1/4||red onion, finely chopped|
|3||scallions, finely chopped|
|1 1/2||tablespoons cider vinegar, or more to taste|
|10||cherry tomatoes, quartered|
2. Bring a large pot of salted water to a boil. Drop in the corn. When the water returns to a boil, let the corn cook for 3 minutes or until the kernels are just tender. Drain them into a colander and rinse with cold water until the corn is no longer hot. Set the colander in a bowl and set aside; shake the colander several times to remove excess moisture.
3. Tip out any water in the bottom of the bowl and wipe it dry. Transfer the corn to the bowl and add the oil, bell and chili peppers, celery, onion, scallions, 1 1/2 tablespoons vinegar, and plenty of salt and black pepper. Stir gently. Taste for seasoning and add more salt, pepper, or vinegar, if you like.
4. Stir in the tomatoes, cover the bowl with plastic wrap, and refrigerate for 1 to 2 hours for the flavors to mellow. Sheryl Julian