This bright, light salad lets sweet corn, flavorful tomatoes, and fresh cilantro shine. This goes very well with grilled food or your next taco party. What we do: When we make sweet corn on the cob, we make extra, so that leftover can be used in salads like this. Cheating is OK here too: If sweet corn is not in season, you can use plain frozen corn niblets.
Put the corn kernels, tomatoes, cilantro, lettuce, and lime juice in a bowl and toss very well. The goal is to get everything coated with lime juice.
Add the olive oil and salt and toss. Serve immediately.