Begin by preparing the corn for your Summer Corn Salad. If using fresh corn, grill or boil the cobs for about 7–10 minutes until they become tender.

Allow the corn to cool for a few minutes before carefully cutting the kernels off the cob. If fresh corn is unavailable, simply thaw 4 cups of frozen corn.

In a large mixing bowl, combine the corn kernels with halved cherry tomatoes, finely diced red onion, and chopped fresh cilantro.

Toss the ingredients gently until they are evenly distributed.

In a separate bowl, whisk together lime juice, olive oil, and a pinch of salt and black pepper to taste.

Pour the dressing over the corn mixture and gently toss to coat every piece.

Serve immediately or refrigerate for at least 30 minutes before serving.