Name: Sweet Corn and Tomato Salad with Fresh Cilantro
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

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

Steps

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.