Recipe yields 6 servings
3 cups of corn (Fresh corn is great, I used canned corn because I had some extra in the cabinet)
1 small vine ripe tomato
1 cup red onion
1/4 cup cilantro
Sea salt to taste
Freshly ground black pepper to taste
Chili powder to taste
Finely chop tomato, red onion and cilantro. Add to a bowl with the corn. Combine well. Coat with juice from 2 limes. Mix well. Add salt, pepper and chili powder to taste.
Cover bowl and refrigerate for at least 1 hour prior to serving. The salad stays fresh in the refrigerator for up to 3-4 days after you make it. In my house, it never lasts pasts 2 days before someone eats it all up! Enjoy!