I make this when we're in Florida. It's great with a simple sandwich or burger.
While this is a 'recipe' it can be changed with additions of vidalia onion, dried canberries etc. I've made it with the onions/cranberries and it was great!
Enjoy!

Corn/Tomato/Mango Salsa

INGREDIENTS:
3 tablespoons red wine vinegar
3 tablespoons minced shallots
6 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
1 chopped mango
1 small jalepano cut into small pieces (seeds, removed)
2 cups corn kernels (about 4 ears)
or 2 pkgs. frozen corn kernels, defrosted.
1 1/2 pints cherry tomatoes, halved

DIRECTIONS
Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
Whisk oil into the vinegar mixture until blended. Season with salt and pepper. Mix together corn and tomatoes, mango & jalepano to a bowl, toss & coat with the dressing and serve.
Flavors meld best if made a couple of hours in advance.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa