Recipe: Fresh Corn and Tomato Salad

July 4, 2006— -- Alicia Ross, co-author of "Cheap, Fast, Good," says it's possible to make delicious dishes for Fourth of July cookouts that cost less than a dollar per serving. She came to "Good Morning America" to share some of her favorite recipes.

Fresh Corn and Tomato Salad

Serves: 4

Time start to finish: under 20 minutes

Ingredients:

4 ears fresh corn (for about 2 1/2 cups kernels)

2 medium-size (about 1 pound) ripe tomatoes

3 scallions (for 1/4 cup chopped)

1/2 cup loosely packed fresh cilantro leaves

1/2 lime

Salt and black pepper to taste

Directions:

Pour water to a depth of 2 inches in a large deep skillet. Place it over high heat, cover, and bring to a boil. While the water is heating, shuck the corn and remove the silks.

When the water reaches a boil, add the ears of corn (they don't need to be completely covered with water), cover the pot, and bring it back to a boil. Cook the corn at a rolling boil until the kernels are just tender, 4 to 5 minutes.

Remove the corn from the skillet and place it in a colander in the sink. Run cold water over the corn until it is cool enough to handle. Carefully slice the kernels from the corncobs into a shallow dish, such as a pie plate. Scrape the cobs with the back of the knife to remove any remaining kernels and milk, adding them to the dish as well.

Core and chop the tomatoes into roughly 1/4-inch cubes, adding them to the dish as you chop. Chop the scallions, including enough of the tender green tops to make 1/4 cup. Add the scallions to the dish. Finely chop the cilantro and add it to the dish. Squeeze the lime juice into the corn mixture and toss well to combine. Season with salt and black pepper. Serve at once or refrigerate, covered, until ready to serve, up to 2 hours.