Ingredients
- 6 ears yellow or white sweet corn husked
- 1-1/2 lbs. Roma tomatoes diced
- 3/4 cup red or sweet white onion diced
- 1/2 cup fresh cilantro chopped
- 1/4 cup extra virgin olive oil
- 1 Tablespoon red wine vinegar
- tt salt and pepper
Servings:
Instructions
- Bring a large pot of water to boil over high heat. Add corn; cook for 5 minutes; drain. Cool corn to room temperature.
- Cut kernels from cobs and place in a large bowl. Add tomatoes, onion, cilantro, oil, and vinegar. Toss lightly until well blended. Season with salt and pepper.
- Cover and chill for one hour to overnight.
Recipe Notes
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