This recipe makes about three quarts.
- Kernels from about 12 ears of corn
- 2 cups of ½-inch diced tomato
- 1 cup small diced red onion
- ½ cup chopped fresh cilantro
- ½ cup red wine vinegar
- ¼ cup extra virgin olive oil
- Salt and black pepper taste
- Cut kernel off the cob and place in a large mixing bowl.
- Add the diced tomato, red onion, cilantro and mix well.
- Add the vinegar, oil, salt and pepper and let sit for 5-7 minutes.
- Taste and adjust seasonings with salt and pepper.