Yield: 6 servings

• 5 cups fresh corn kernels
• one pint of cherry tomatoes, halved
• 3–4 stalks green onions (scallions), chopped
• 1/4 cup torn basil leaves
• juice from one-half lemon
• 3 tbl. olive oil
• dashes of kosher salt, freshly ground black pepper

1. In a large bowl, combine corn, cherry tomatoes, and scallions.
2. Squeeze the juice out of one half of lemon into a small bowl. Slowly whisk in the olive oil, one drip at a time and then in a steady stream.
2. Whisk in salt and pepper.
3. Pour vinaigrette into corn mixture and mix with a spatula.
4. Toss fresh basil into salad just before serving.

Notes:

To save time, thaw out a family-size "steamer" bag of corn and substitute for the freshly-cooked corn.

You can make this salad ahead (up to 6 hours or so) and store in the fridge. Leave out the basil until just before serving, though.