Fresh corn from a farmers' market or a grower's farmstand will taste the sweetest.

Ingredients

　　10 ears fresh corn, husked

　　2 pounds plum tomatoes, cut into 1/2-inch cubes

　　3/4 cup finely chopped red onion

　　1/2 cup chopped fresh cilantro

　　1/4 cup extra-virgin olive oil

　　1 tablespoon red wine vinegar

　　Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)