Corn & Tomato Salad

Serves 3.

3 ears Red Dog corn, husked
1-2 Red Dog tomatoes, cut into 1/2 inch cubes
1⁄4 cup red onion, finely chopped
1⁄8 cup Red Dog cilantro, chopped
1 Tbsp. extra virgin olive oil
1 Tbsp. cup red wine vinegar (or to taste)
Salt, to taste
Pepper, to taste

Cook corn in large pot of boiling salted water until just tender, about 5-8 minutes. Drain and cool to room temperature. Cut kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper.