Recipe information
Yield
8 to 10 Servings
Ingredients
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
Need to make a substitution?
Preparation
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. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.