How to Make It
Husk the corn and cut away the kernels with a long knife. Juice the tomatoes and corn separately, then combine them in a 3-to-1 tomato-to-corn ratio. (The amount of juice from tomatoes varies, so the yield is approximate.) Pass the tomato-corn mixture through a fine-mesh strainer lined with cheesecloth or a coffee filter. Store in a sealed container and refrigerate for up to 3 days.