Shuck the corn and steam in a covered frying pan filled with 1 inch boiling water. Steam for 3 minutes and remove from pan.
Let the corn cool and cut the kernels from the cob.
ALTERNATELY: cut the kernels off the cob and steam kernels for 3 minutes.
Place the kernels in a bowl and let cool.
Chop the tomatoes.
Wash and chop the chives and parsley.
Juice the lime.
Combine the lime juice, vinegar, salt and oil in a small bowl.
Combine the corn, tomatoes, parsley and chives. Mix gently.
Whisk the dressing and pour 3/4 over the salad.
Mix the salad. Add more dressing if it does not seem "soupy."
Serve in bowls and serve with a spoon to scoop up some of the dressing with each bite.
Enjoy!
Notes
*Cilantro can be used in place of parsley.
** green onions (scallions) can be used in place of chives
This recipe was modified from one of my favorite produce cookbooks, Hay Day Country Market Cookbook by Kim Rizk with Maggie Sterns, Workman Publisher, New York 1998.