Rotini with Corn and Tomato Cruda

Personally, I am not a fan of tomatoes. I can handle canned tomatoes or diced (as long as you cook it), so I may try it that way. Enjoy.

2 ears of corn
3 tomatoes
1 bunch scallions
1 clove garlic
½ lb. rotini
4 tbsps olive oil
2 tbsps balsamic vinegar
Salt
Pepper

Put a pot of salted water on to boil. Husk and silk the ears of corn. Wash under cold water to. Remove any remaining silks and clean the cobs well, trimming if needed. When the water comes to a boil, add rotini and set a timer for five minutes. After 5 minutes, add the corn. After approx. 3 more minutes, both the corn and rotini should be done. Keep an eye on the corn though: if your ear is especially young and tender, use tongs to pull it out early if needed.
Meanwhile, whisk together olive oil, vinegar and salt and pepper to taste if a large bowl. Mince garlic, add and stir. Chop and seed the tomatoes and thinly slice the white and pale green parts of the scallions. Stir to combine.Once rotini and corn are cooked, drain and add the pasta to tomato mixture in the bowl. Remove the corn from the cob by standing it upright on a cutting board, holding on to the cob with a towel as it will be hot, and slice off the kernels by running your knife vertically down the cob. Add the corn kernels to the pasta and tomato mixture, and toss well.