Light and Delicious Corn and Tomato Salad
6 ears corn, husked and cleaned (you can also use frozen sweet corn or canned corn)
3 large Roma tomatoes, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons rice wine vinegar
salt and pepper to taste
1 tsp sugar
1/2 tsp dried or fresh dill
1/2 tsp dried parsley
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
In a large bowl, toss together all of the ingredients and mix thoroughly. Chill for 1-2 hours.