Yes, rating my own recipe, but mostly to let people know they need to drain the canned corn well and squeeze the liquid from the tomatoes before they chop them. Otherwise, the mixture gets a little soupy as it sits.
Also, use the plain, unsweetened and unflavored rice vinegar. The combination of the rice vinegar with the lime juice creates a cleaner, crisper taste. And for fun, taste and to make it even prettier, don't be afraid to add a little of the lime zest.
I also have found that the "Niblets" type of canned corn seems to work best in this recipe. Either that or very lightly blanched fresh corn.
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