4 ears of fresh corn, shucked 1/2 medium white onion, finely chopped 1 to 2 fresh serrano chiles, minced 1 ripe tomato, seeded and chopped 1/2 cup of loosely packed chopped fresh cilantro 3 tablespoons of fresh lime juice 1 teaspoon of vegetable oil or olive oil 1/2 teaspoon of salt
In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes. Cool under running water. With a sharp knife, cut the kernels off the cobs. Place the corn kernels in a large bowl. Mix in the onion, chiles, tomato, cilantro, oil, and lime juice. Season to taste with salt. Serve cold or at room temperature. Makes 3 cups
