Summer Corn Salad

5-6 ears of corn, kernels removed (you can boil or grill corn first if you prefer)
2 large tomatoes, diced
1 cucumber, chopped
1/2 C. diced red onion
1/4 C. fresh basil leaves, cut up
2 1/2 T. lime juice
3 T. olive oil
Salt and pepper

Combine ingredients in large bowl. Refrigerate for an hour or two before serving to allow the tastes to mingle. Serve chilled.

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