3 ears of sweet corn (white or yellow)
1 cup chopped Walla Walla Sweet onions
1 cup chopped tomatoes (use Roma varieties until local varieties are available)
1 (4.25-ounce) can chopped olives
1/4 cup chopped green bell pepper
1/4 cup chopped red or yellow bell pepper
1/3 cup rice-wine vinegar
1 1/2 teaspoons (from a 0.4-ounce pouch) ranch-dressing mix (any brand calling for buttermilk)

Prepare the ears of corn for roasting by removing all silk and all but 1 layer of husk. Dip each ear in water to moisten, then arrange ears (with husks covering kernels) on a baking sheet. Roast in a 350-degree oven for 45 minutes. Remove from oven and when ears are cool enough to handle, cut kernels from cob. Each ear should yield 1/2 cup kernels. Alternatively, boil husked corn for about a minute, cut kernels from cob and proceed with recipe.

Combine the remaining ingredients in a 1-quart bowl. Mix well, cover and refrigerate for 24 hours to blend flavors.

Makes 3 1/2 cups.