2 Tbs balsamic vinegar
1 Tbs sherry cooking wine
1 tsp olive oil
1/4 tsp sugar
1/8 tsp table salt
2 lbs portobello mushrooms, stems removed
1 piece corn on the cob, kernels removed
2 medium plum tomatoes, chopped
6 black olives, chopped
2 Tbs chopped fresh cilantro


Mix together vinegar, sherry, oil, sugar and salt. Remove 2 tablespoons of vinegar mixture for basting portobellos; reserve the rest for the corn salsa.
Preheat grill. Off heat, coat grill rack with cooking spray. Place mushrooms, stem-side up, on grill. Brush lightly with vinegar mixture; cook 2 minutes. Turn mushrooms; brush with remaining vinegar mixture and grill until tender, about 2 to 3 minutes more. Remove from grill; allow to cool about 5 minutes.
Mix together corn, tomatoes, olives, cilantro and reserved vinegar mixture. Cut mushrooms into 1/2-inch-thick slices; top with salsa.