#3148 - Onion Tomato Salad

(by Shirley McNevich)

6 ears fresh sweet corn (husked)
2 containers grape or cherry tomatoes (cut into bite sized pieces)
1 large sweet red onion (separted into rings, then cut each ring into quarters)
1/4 cup olive oil
3 TBSP apple cider vinegar OR white vinegar (more if you wish)
salt
pepper
white sugar (if necessary)

In a pot of salted boiling water, add the husked sweet corn--cook until tender. Rinse the corn in cold water, then drain. When the corn has cooled, use a sharp knife to cut the kernels off of each cob. In a glass bowl add corn kernels, tomato pieces, sliced onion pieces, olive oil and vinegar--toss to coat. If too dry add more olive oil--toss again. Add salt and pepper to your taste--toss again. Taste--if you like more vinegar flavor, add more vinegar and toss again. Refrigerate until cold OR serve right away at room temperature. If you accidentally add too much vinegar and it's too sour, add 1 tsp. white sugar and stir again.