Sweet Corn & Tomato Salad With Fresh Cilantro - cooking recipe

Ingredients

10 ears fresh corn, husked
2 lbs plum tomatoes, cut into 1/2 inch cubes
3/4 cup red onion, finely chopped
1/2 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar (or to taste)
salt
pepper

Preparation

Cook corn in large pot of boiling salted water until just tender, about 5-8 minutes.
Drain; cool to room temperature.
Cut kernels from cobs.
Transfer corn to large bowl.
Add remaining ingredients; toss to blend.
Season salad to taste with salt and pepper.