Canadian chef Nadia G firmly believes that anyone, even those who have yet to find their way around a ktichen, can whip up a great meal. "Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen."

Nadia’s wise words are exactly what makes this corn and tomato salad delicious and easy! Freshly steamed corn that’s been cut from its kernels would be best, but if you’re pressed for time, you can’t go wrong with using canned whole kernel corn. Keep on reading for the recipe.

Corn and Tomato Salad with Fresh Cilantro
Prep time: 10 minutes
Makes six servings

Ingredients:
2 cans whole kernel corn, drained
1⁄3 cup finely chopped red onion
4 fresh tomatoes, chopped
1/4 cup chopped fresh cilantro
1/4 cup extra virgin olive oil
2 teaspoons salad vinegar
Salt and pepper

Procedure:
Combine corn, onion, tomatoes, and cilantro in a large bowl. Toss to blend with olive oil and vinegar. Season with salt and pepper.

(Photograph By Miguel Nacianceno. Food Styling By Vanna C. Severino. Recipe by Maricel D. Abad.)