Mexican Corn & Tomato Salad - cooking recipe

Ingredients

3 ears corn, shucked
3 roma tomatoes, diced
1/2 bunch cilantro, chopped
2/3 cup red onion, diced
1 jalapeno, seeded and chopped
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon lime juice
salt, pepper, and lemon pepper seasoning to taste

Preparation

Place shucked corn in a glass pie plate or dish with 1/2 inch of water. Microwave on high for 5 minutes or until tender-crisp. Cool slightly, cut corn from cob and place it in a bowl.
Add remaining ingredients, and season to taste. I like to zap this for a few minutes in the microwave and serve it warm. The hubs likes it cold with corn chips.