8ears of corn (alternatively use 4 cups of frozen corn)
1red onionfinely chopped
2 cupscherry tomatoeshalved
1-2jalapeños(deseeded, if preferred)
1cupbasil
2tbspolive oil
2tbsplemon juice
salt and pepperto taste
Instructions
If using corn on the cob, boil or grill the corn until cooked then slice the kernels off the cobs.
If using frozen corn, saute the corn in a hot pan to allow the corn to caramelize slightly. Place the corn in a large mixing bowl and allow to cool to room temperature.
Chop the tomatoes, basil, red onion and jalapeños then add to the bowl with the corn. Dress with lemon juice, olive oil, salt and pepper.