Fresh Summer Corn & Tomato Salad

Four Servings
4 ears of corn (cut kernels fresh off the cob)
½ cup halved grape tomatoes
¼ cup chopped cilantro
2 Tbsp red onion, diced
2 Tbsp fresh lime juice or to-taste
½ Tsp cumin powder or to-taste
Cider vinegar to-taste
Optional: small chunks of Mozzarella (works best if serving cold)

Sauté red onion in butter, then add corn (cook al dente to maintain crunchiness), cumin, lime juice, and cider vinegar. Stir in tomatoes & cilantro last, briefly. Olive oil optional.

This can be served warm or cold. If you make this for a larger crowd, estimate an ear of corn per person and modify the other ingredient amounts to-taste.