3 ears sweet corn
1 tablespoon extra virgin olive oil
3 medium tomatoes, diced
1/2 red onion, finely chopped
1/2 cup loosely packed chopped cilantro leaves
Freshly squeezed juice of 2 limes (about 1/4 cup)
1 small clove garlic, minced
1/4 teaspoon salt
Cut corn kernels off cobs. Heat the oil in a large skillet over medium heat; add the corn kernels and saute 3 minutes. Combine the corn and all remaining ingredients in a medium bowl and mix well. Serve warm or chilled.
Yield: 2 1/2 cups
Source: Farmer John's Cookbook: The Real Dirt on Vegetables by Farmer John Peterson and Angelic Organics (Gibbs Smith, $29.95)