Fresh Corn and Tomato Salad

This almost-end-of-summer salad may sound ordinary, but don’t let its simple nature fool you. It’s delicious–crunchy, tart and refreshing. Use heirloom tomatoes if you can still find them at the market. ┬áIt takes mere minutes to toss together, and its salsa-like texture can put a real charge on one of those plain grilled chicken breasts you’ve been enduring.

2 cups fresh corn (about two ears, or use frozen thawed)
2 small tomatoes, diced
2 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
2 T. lime juice
2 t. extra-virgin olive oil
1/2 t. salt
fresh basil, cilantro or mint, chopped

Combine all ingredients in a serving bowl. You can refrigerate this up to two hours. The tomatoes will render lots of liquid but don’t worry about it. It’s delicious.

Makes 4 servings (3/4 cup)
1 Poodle