Corn Salsa

The other day my in-laws were coming to dinner for a BBQ and I wanted to make a corn salsa. However, they don't like spicy food so I was looking for something without chilis. I found this recipe on the Food Network website and it is delicious. Try it for your Memorial Day BBQ! (For 6 people I multiplied everything by 4, except for the tomatoes; I only doubled those. I wanted mostly corn w/touch of tomato.)

Corn Salsa:

12 cherry tomatoes, finely chopped
1/2 teaspoon kosher salt, plus additional kosher salt and freshly ground black pepper, for seasoning
1/2 cup cooked fresh corn or thawed frozen corn kernels
1 tablespoon fresh lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro leaves
2 teaspoons olive oil
Additional kosher salt and freshly ground black pepper

To make the salsa: Toss the tomatoes with the salt and drain in a colander for 15 minutes. Combine the tomatoes, corn, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt and pepper and toss well.