Fresh Corn and Tomato Salad

• 2 ears corn, cooked and kernels removed
• 2 tomatoes, chopped
• 1 yellow tomato, chopped
• ½ cucumber, chopped
• ¼ yellow onion, chopped
• Juice of 1 lime
• 2 tablespoons oil
• Salt & pepper

1. Cut the kernels off the cooked ears and let them cool.
2. Combine the corn, both tomatoes, cucumber and onion in a bowl.
3. Add the lime juice and oil, season with salt and pepper, and toss.
4. Refrigerate until serving.

Make it dinner: Spoon it over grilled chicken or steak, or pile it into tortillas with a little cheese.