Sweet Corn and Tomato Salad

By Michelle Buhr • Photography by Brian W. McDonald

6 ears fresh corn, husked
1 1/2 pounds tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
3/4 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste

Cook corn in a large pot of boiling salted water for 5 minutes. Drain and cool to room temperature. Cut the kernels from the cobs and place them in a large bowl. Add tomatoes, red onion, cilantro, extra-virgin olive oil and red wine vinegar. Toss to blend. Season with salt and pepper. Yields 6 servings.