Enter: summer staple.
Make it for the beach. Make it for road trips. Make it for bar-b-ques.
Make it for parties, or quiet nights in, or to pack in lunches, or a midweek dinner side dish.
Make it for a church potluck. Make it for a 4th of July party. Make it and split it with your neighbors.
Eat it with dinner, or lunch, or even breakfast.
Just make it, and enjoy it. . . .
You’re welcome. 
Ingredients Directions Toss corn with tomatoes, cucumbers, green onions, pepper, jalepeno, cilantro, vinegar, and olive oil. Season with salt and pepper. Toss and marinate for at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes about 8 side-dish servings. Source Adapted from Better Homes and Gardens, June 2011 Issue
Oh, I love corn. And the thought of a whole raw salad intrigues me.
Yes, we love the corn raw. The original recipe has it grilled, but we all like the sweet crunchiness (and the ease of preparation) of fresh corn!
I was gonna say, I made something very similar with grilled corn! I really love it grilled, but I’m sure it’s also fabulous raw.
Mmm, I’m on a major corn kick – I’m the only one in my family who likes chewing it off the cobb so I usually make it into salads like this for the rest of the gang