¼ c. olive oil
3 Tbsp. freshly squeezed lime juice
2 tsp. minced fresh cilantro
3 tomatoes, seeded and diced
1½ c. corn kernels*
2 to 3 jalapeño peppers, seeded and diced
Salt and freshly ground black pepper
In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and jalapeño to taste. Mix well until corn mixture is well coated. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or up to 2 days.
*Note: Canned corn, drained, frozen corn, thawed, corn cut off the cob and cooked on the stove top, or corn grilled on the barbecue grill can be substituted for corn kernels.