1 pint cherry or sungold tomatoes, halved
1/2 teaspoon sea salt
1/2 cup fresh corn kernels, cooked
1 tablespoon fresh lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro leaves
2 teaspoons olive oil
Sea salt and freshly ground black pepper

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.