Tom’s Corn Salad
4 ears of fresh, sweet corn
Extra-virgin olive oil
Small red onion, chopped
Juice of 1/2 of a lime
A dozen or so cherry tomatoes, halved
3 tablespoons chopped, fresh mint leaves
3 tablespoons chopped, fresh parsley leaves
3 tablespoons chopped, fresh cilantro leaves
Salt and pepper to taste
Shave the kernels into a bowl from corn that is either
raw, boiled, or grilled.
Stir in the red onion, tomatoes, and herbs.
Wisk together the olive oil and lime juice, salt and
pepper; then add it to the mixture.