Corn and Tomato Salad

I make extra Corn and Tomato Salad to use in Planned Over "Chillin' Chalupas. This simple salad is so healthy and makes use of summer's bounty of fresh and inexpensive corn.

It's really best to use fresh in this salad. "Cooking for The King," has another easy corn salad using canned corn that also met rave reviews.

4 ears fresh corn, shucked

2 tablespoons olive oil

1 teaspoon kosher salt

2 garlic cloves, minced

2 tablespoons balsamic vinegar

1 pound cherry or grape tomatoes

4 green onions, chopped

1. With a very sharp knife, cut kernels from cobs. In a large skillet, heat oil over medium high heat and add corn and salt. Cook, stirring until tender, about 5 minutes.

2. Lower heat, add garlic and cook, stirring, until fragrant, about one minute. Gently stir in vinegar and tomatoes. Cook until tomatoes are tender.

3. Remove from heat, stir in scallions. Chill. Season to taste with salt and pepper.