This is a delicious and refreshing summer salad. This can be made with canned corn also (I have done this in the off season) with tasty results! Adjust oil and vinegar mixture to your tastes.
- Cook corn in large pot of boiling salted water until just tender, about 5-8 minutes.
- Drain; cool to room temperature.
- Cut kernels from cobs.
- Transfer corn to large bowl.
- Add remaining ingredients; toss to blend.
- Season salad to taste with salt and pepper.