Corn and tomatoes are always in abundance during the summer months. This is a refreshing side salad to eat along with a yummy Tex-Mex meal. Leftover grilled or boiled corn on the cob works great. Just cut the kernels away from the cob and use them in the recipe.
Corn and Tomato Salad
3 tomatoes, diced and seeded (squeeze the seeds out)
1 cup fresh corn (or frozen if you need to)
juice of 1 lime
1 Tablespoon fresh cilantro or 1 teaspoon dried
salt to taste
Place the tomatoes into a bowl and add the corn, lime juice, cilantro and salt. Stir to combine and refrigerate until ready to eat.
That's it! Super easy and really delicious!
Yummy!
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