Summery Corn

and Tomato Salad

I could eat this every day, all summer long.  It’s quick to put together, colorful, and oh-so tasty!  Sorry, this one must be made with fresh, not frozen corn.  The corn can be prepared three hours ahead of time, let it stand at room temperature until ready to finish the salad.  I often like to toss in some radishes, baby arugula or salad greens, and crushed red pepper.