Corn and tomatoes

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A Very Good Reason to Skip Cooking Corn
The first time we tried uncooked summer corn, it was a revelation: Each kernel is a burst of fresh flavor. First, shuck the corn and hold it vertically on top of a cutting board. Using a chef's knife, saw down the ear to remove the kernels. Repeat, turning the cob slightly after each cut so that, ultimately, all the corn is on the board. Scoop the kernels into a bowl and add as much diced tomato and chopped basil, parsley, cilantro or dill as you want. Drizzle with olive oil and a squirt of lemon juice, and season with salt and pepper. Crumbled blue or feta cheese over everything adds a delicious, savory finish.
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