Summer Corn Salad:
8 ears sweet corn
1 large red pepper diced
1 red onion minced
3 large tomatoes or 1 1/2 pounds cherry tomatoes
1/3 cup cilantro
1/3 cup lime juice
1/3 extra virgin olive oil
sea salt and black pepper to taste
Cut the corn off the cob and put into the pot and steam it for about 3 to 5 minutes in 1/4 cup salted water.
Remove lid and continue to cook, stirring until almost all of the water is gone
Toss 3everything together and chill for about 2 hours then serve
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