- 3 ripe tomatoes, seeded and finely diced
- 3 ears fresh corn
- 1/2 red onion, finely diced
- 3 Tbsp chopped cilantro
- 2 Tbsp tomato vinegar or sherry vinegar
- 2 Tbsp olive oil
- Kosher salt and fresh cracked black pepper
Shuck the corn and cut it off the cobs. In salted, boiling water, cook the corn for about 2 minutes or until tender, but not mushy. Transfer cooked corn into an ice water bath and cool. Drain and transfer to a mixing bowl. Add the chopped tomatoes, onion, cilantro, oil, and vinegar. Mix well. Season with salt and pepper to taste. Serve with meat or fish, on top of pasta, or on grilled crusty bread to make a great bruschetta.