A true must...
Adapted from Mark Bittman's recipe
Pan-Roasted Corn and Tomato Salad
Ingredients:
1 large or two small shallots, sliced finely
kernels cut from two ears of corn
approx. 1 cup cherry tomatoes, halved
fresh mozzarella, cubed (optional)
1-2 tbsp olive oil
pinch of sea salt
squeeze of fresh lime juice
Sauté shallots and corn in olive oil and sea salt over medium-high heat until shallots are softened, 3-5 minutes.
Meanwhile, wash and halve cherry tomatoes and cube fresh mozzarella and toss together in a bowl. (Leave out the mozzarella for a vegan version.)
Toss corn and shallots with tomatoes and mozzarella, and top with a few squeezes of fresh lime juice.