Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 tablespoon cider vinegar or lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly grated black pepper
• 1 shallot (or 1/4 small red onion)
• 4 ears sweet corn
• 3 medium tomatoes
• 2 tablespoons minced fresh herbs (basil, cilantro, tarragon, or mint)

Method

• In a salad bowl or other vessel large enough for the salad, mix the oil, vinegar or lemon juice, salt, and pepper.
• Peel and mince the shallot. Add it to the dressing and stir to combine.
• Husk the corn, removing any clinging silk, and use a sharp knife to cut off the kernels (you can do this into a separate bowl and then add to the dressing, or cut them directly into the bowl with the dressing).
• Core, seed, and chop tomatoes into a 1/4 inch dice.
• Toss corn and tomatoes with dressing.
• Fold in the chopped herbs; taste and adjust salt and pepper to taste.