Bring a medium pot of salted water to a boil.

Add corn kernels and cook for 3 minutes; drain and rinse with cold water to stop the cooking process.

In a large bowl, combine the cooked corn, cherry tomatoes, red onion, and jalapeño.

Whisk together olive oil, lime juice, salt, and pepper in a small jar or bowl.

Drizzle the dressing over the corn mixture and toss thoroughly.

Incorporate the chopped cilantro and serve immediately or chill.