4 ears of corn of the cob
2 large tomatoes chopped
2 vidallia onions chopped + 1 tablespoon of olive oil + 1 teaspoon of sugar
1/4 cup jalapenos chopped ( fresh or pickled)
1/3 cup chopped herbs of your choice ( i used cilantro, basil, parsley and oregano)
juice of 1 lime
2 tablespoons olive oil
1 tablespoon of white or apple cider vinegar
salt and pepper to taste
In a large frying pan heat 1 tablespoon of olive oil. Add chopped onions, sugar, salt and pepper. Cook on low for at least 30 minutes. Let it cool down.
Fill a saucepan with water and add corn. Bring to a boil and cook for 5 minutes. Drain corn and let it cool. Or if you have a grill, place whole corn on a hot grill for 2-3 minutes per side and let cool down before cutting corn off the cob.
In a large bowl mix all ingredients and season to taste. Refrigerate for 2 hours before serving.