Corn and Tomato Salsa
1 ears corn, blanched
1 large ripe tomato, peeled and chopped
1/2 teaspoon kosher salt
1/2 cup fresh cilantro, minced
1/2 red onion, finely chopped
1 teaspoon white vinegar
2 jalapeno chilies, minced
Combine all ingredients; macerate for 30 minutes before serving. Store any remaining in refrigerator.