Tomato-Corn Salad

Today I decided that a nice cool, summery salad would hit the spot for this week. (Since it is over 100 degrees F here.) I thought corn and tomatoes sounded good, but not with cream or anything too heavy. I found a couple recipes and meshed them together. Here's the final product:

Tomato-Corn Salad

16 oz. frozen corn (you can also use fresh, but for reasons I won't discuss here I chose not to)
16 oz. (or so) of fresh tomatoes, chopped (I used some Yellow Pear, Red Cherry, and half of a red beefsteak that I rescued from the demo garden.)
1 or 2 jalapeno peppers, seeded and finely chopped (or whatever pepper you want to use for spice)
1/2 of a small onion, finely chopped
2 cloves garlic, minced
salt and pepper to taste
Fresh basil (or cilantro), minced, to taste
Splash of olive oil
Splash of lime juice

Chop all the vegetables (minus the corn) and mix together. Microwave the corn on high for 5 minutes, or until hot. Mix the corn with the other vegetables. Add the herbs, olive oil, lime juice, salt, and pepper to taste. Serve warm or chill before serving.