Roasted Corn Salad

4      cobs, corn
1 c    cherry tomatoes, halved
1       cucumber, peeled and chopped
½      red onion, chopped
1       hand full, basil, sliced
1       hand full, cilantro, coarsely chopped

Dressing:
¼ c   olive oil
1 T   Balsamic vinegar
2 T   Rice Vinegar

Roast corn – place on grill and roast for 7-10 minutes turning frequently.  Allow to cool (5 minutes) and cut off cob.  Add the rest of the ingredients and toss with the dressing.