Sweet Corn and Tomato Salad with Cilantro
Ingredients
- 6 ears corn
- 2 cups grape or cherry tomatoes halved
- 1 bunch cilantro chopped
- 2 tbsp olive oil
- pinch of salt and black pepper
Instructions
- Cook the corn in a large pot of boiling water until just tender, about 5 minutes. Drain and let cool to room temperature.
- Cut the corn kernels off the cobs and place in a large bowl.
- Add tomatoes, cilantro, olive oil, salt and black pepper. Stir to combine. Serve at room temperature.