Summer Corn Salad

6 ears corn , fresh summer varieties
1 tomato, diced
1/2 small red onion
1/4 cup cilantro, chopped fine
3 Tablespoons extra virgin olive oil
1 1/2 tablespoons white wine vinegar
celtic sea salt and pepper

Steam or boil corn for 5 minutes. Run cold water over the ears until cool. Using a sharp, serrated knife, cut the kernels from the cob and place in a large bowl. Add tomato, onion, cilantro, oil and vinegar. Toss well and add salt and pepper to taste.