Corn-Mango Salad

This dish will change how people feel about your skills.
I'm serious.

4-6 cans of corn. (Depends on how many people you're feeding. You and a date? 1 can. You and a couple friends? 2-3 cans. Party? 4-6 cans. You can also use fresh corn--takes longer though, and texture will be different.)
1 package of grape tomatoes, chopped in half
1 medium-sized red onion, diced (No red onion? Use scallion)
1 jalapeno, diced (Leave some seeds--gives it some kick)
1 green onion, diced
A handful of cilantro, chopped coarsely
1 very ripe Mexican mango, diced
2-3 teaspoons of olive oil
2 teaspoons of lime
zest of 1 lime (reserve some for garnish)
2 teaspoons of sugar
1/2 teaspoon dried basil or a couple leaves of fresh basil, chopped coarsely
1 teaspoon sea salt or to taste
1/2 teaspoon pepper

In a large mixing bowl, combine all the ingredients together.
Squeeze the juice of the limes in last, and then let sit for 10 minutes.
Serve at room temp.

See? Simple.