Sweet Corn and Tomato Salad

This delicious salad is a wonderful cold salad, packed with tons of summer flavor. Use fresh sweet corn, or substitute canned or frozen. It is also excellent used as a salsa, served with your favorite chips.
It is shared by Mary Beth Feutz, who blogs on her site, ‘My Fearless Kitchen”. She tells us that she found this recipe in the book “Grilling and Campfire Cooking”, published by Gooseberry Patch, Columbus, Ohio, 2014 (founded in 1984 by Vickie Hutchins and JoAnn Martin).
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes
Servings: 6-8
6 ears Sweet corn, husked (or 3 cups frozen sweet corn, thawed, or 2 cans sweet corn, drained)
1-1/2 pounds Tomatoes, diced
3/4 cup Red onion, chopped
1/2 cup fresh Cilantro, chopped
1/4 cup extra-virgin Olive oil
1 Tablespoon Red wine vinegar
Salt and pepper to taste
1. Bring a large pot of water to boil. Slice kernels off ears of corn, and boil kernels for 5 minutes. Drain kernels and cool to room temperature. (Mary Beth mentions that the kernels can be micro-waved instead of boiled. Or cook the corn right on the cob, allow to cool, and then slice the kernels off.)
2. In a large bowl, combine corn, tomatoes, onion, cilantro, oil, and vinegar. Toss lightly to mix.
3. Season with salt and pepper.
4. Cover and chill for one hour to overnight.

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