Corn, cherry tomato and cilantro salad

Ingredients

4 ears fresh corn, husked
2 pints cherry tomatoes, stemmed and halved
1/2 red onion, diced
1/3 cup chopped cilantro
Juice of 1/2 lemon
2 tbsp. olive oil
1 tbsp. red wine vinegar
Salt and freshly ground pepper, to taste
Salad greens (optional)
Roasted and sliced chicken breast (optional)

Directions

Bring a pot of salted water to a boil. Add corn and immediately turn off the heat. Cover and let stand for 3 to 5 minutes until corn is crunchy-tender. Drain and cool. Cut the kernels off the cob into a large, deep bowl. Toss corn with remaining ingredients. If desired, spoon over a bed of salad greens and top with chicken.

Serves 4