Summer Corn Salad

• 4 ears corn, husked and cleaned
• 5 -6 basil leaves
• 1 medium sweet onions or 1 medium red onion, diced
• 2 limes, juice of
• 2 -4 tablespoons olive oil (to taste)
• 8 -10 small tomatoes, sliced
• 12 teaspoon cumin
• 12 teaspoon coriander
• 14 teaspoon cinnamon
• salt and pepper

1. Remove corn kernels from cob by placing the edge of a sharp, wide-edged knife against the kernel and slicing from top to bottom (hold corn upright, flat end down).
2. Boil water in a small saucepan; add kernels and cook for about 30 seconds.
3. Drain over a strainer and rinse with cold water.
4. Mix corn and the rest of the ingredients in a medium bowl, tasting for spices.
5. Can be made ahead; keeps for one day covered in the refrigerator.

corn, basil, sweet onions, tomatoes, cumin, coriander, cinnamon, salt

Taken from www.food.com/recipe/summer-corn-salad-240980 (may not work)