fresh corn, husked
plum tomatoes, cut into 1/2 inch cubes
red onion, finely chopped
fresh cilantro, chopped
extra virgin olive oil
red wine vinegar
( or to taste)
- 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.