Corn-Tomato Salad/Salsa

Ingredients

• 2 ears of fresh corn off the cob or 2 cups frozen defrosted corn
• 1 cup chopped grape tomatoes
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• approximately juice of one lemon
• 1/4 cup of olive oil
• salt and pepper to taste
• dash of cayenne pepper

Instructions

1. If using fresh corn, I use it raw but you can boil it for 2 minutes.
2. Cut corn kernels off of the cob and place in medium bowl.
3. Add remaining ingredients to corn and toss.
4. Serve at room temperature for tacos.

Notes