6 ears of corn, husks and silk removed
3 scallions, thinly sliced crosswise (1/2 cup)
2 tablespoons white-wine vinegar 2 tablespoons olive oil
Coarse salt and ground pepper
Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day.