Tomato, Cucumber and Corn Salad

• 1 to 1 1/4 pounds ripe tomatoes, cut in small dice
• 1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
• 2 ears corn, steamed for 4 minutes and kernels removed from the cob
• 1 to 2 serranos or jalapeno pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
• Salt to taste
• 1/4 cup chopped cilantro
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice or lemon juice
• 2 tablespoons extra virgin olive oil
• Optional: 1 ounce feta, crumbled (about 1/4 cup)

1. Mix together all of the ingredients.
2. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

tomatoes, cucumber, corn, jalapeno pepper, salt, cilantro, rice vinegar, lime juice, extra virgin olive oil, feta

Taken from cooking.nytimes.com/recipes/12695 (may not work)