Corn, Tomato, and Cilantro Salad

These corn/veggie "salads" are perfect for summer.  Seriously.  I don't really enjoy corn typically, but I'm trying to stretch my boundaries and eat more like a grown-up instead of a picky 2 year old.  And this is totally delicious and makes a wonderful side dish.  I served it with the Garlic & Shrimp Crostini but I think it would also be great for BBQing or grilling out.

Corn, Tomato, & Cilantro Salad

Ingredients

• 3 ears corn
• 2 Roma tomatoes. chopped
• 1/4 cup butter
• 1 jalapeno pepper, seeded & chopped
• 1/2 small red onion, chopped
• 2 cloves garlic
• 1/2 bunch fresh cilantro
• salt & pepper to taste
• Lemon-herb seasoning

Directions

1. Remove husks & silk from corn.  Microwave on high for 5 minutes.
2. Let cool, then remove corn from husks & place in serving bowl.
3. Add all other ingredients to the bowl with corn.
4. Mix well and serve (chill if preferred).

My Changes

• The original recipe had a special way to do the corn...I did it the simple way.  You can click the link if you're interested.
• I used a bell pepper instead of a jalapeno, because we don't like those.
• I also used dried cilantro seasoning, because my store has been out of fresh.
• Next time instead of butter I might use olive oil.  Just feel like it will go better, and this was just a *tad* too sweet with the corn & butter.  
• I will definitely add more tomatoes.  The flavors here were amazing but the corn was definitely the star and as an avid lover of tomatoes, I think more of a balance would be preferable.
• I couldn't find lemon-herb seasoning, only lemon-pepper, so that's what I used.