Fresh Corn Salad

I received this recipe from Sudha Gupta, July 6, 2005.  I first had this salad when Sudha's husband Krishan brought this to work for a Diversity Luncheon.  It is excellent.  You can keep all ingredients sealed in separate containers in the refrigerator and assemble one hour before serving.

6 ears of fresh sweet corn (about 1/2 cup kernels per ear of corn)

1 medium red onion (about 1/2 cup), diced

1 medium tomato (about 1/2 cup), diced

1/4 cup fresh chopped cilantro leaf, chopped

juice of 1 lime (about 2 tablespoons of lime juice)

1 teaspoon salt

3 teaspoons sugar

In a large kettle, place 6 ears of sweet corn and cover with water.  Bring water to a boil and boil sweet corn for 10 minutes.  Use tongs to remove corn and plunge into cold water for a few minutes until you can handle it.  Remove corn from water and cut off kernels with a sharp knife.  You should have about 1/2 cup of corn per ear of corn.  Place in refrigerator to cool.

When corn is cold, add onion, tomato, cilantro, lime juice, salt, and sugar.  Refrigerate for 1 hour before serving.