Summer Corn Salad

 (by Tracy Archuleta)

 6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large red onion, diced
1/4 cup chopped fresh basil
1/2 cup cilantro
1/4 cup olive oi
2 tablespoons red wine vinegar
1/4 cup lemon juice
dash of cayenne pepper


Cut kernels off the cob with a sharp knife. Bring a large pot of water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool.

In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, lemon juice and cayenne pepper. Chill until serving.