Sweet Corn and Tomato Salad with Fresh Cilantro Recipe

Sweet Corn and Tomato Salad with Fresh Cilantro Recipe

  • 10 ears fresh corn, husked
  • 2 pounds plum tomatoes, cut into 1/2-inch cubes
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  1. Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
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