leftover corn on the cob or canned corn
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and pepper
Cut corn off the cob into a bowl. Chop one tomato for every two cobs of corn into the same bowl. You want a ratio of about two to one for the corn and tomato. Chop onion and add to the bowl. Mix oil and vinegar with a whisk, and pour over vegetables. Season with s& p to taste.