Recipe: Summer corn salad
adapted from a "Williams-Sonoma outdoor living" recipe
I made this for the Canada day celebration, everyone loved it.

~6 ears corn
~20 cherry tomatos (these are a bit larger than grape tomatoes, but smaller than plum tomatoes)
1 yellow tomatoe
~15 basil leaves
1T EVOO (extra virgin olive oil)
1T red wine vinegar
salt and peppa

Boil a big pot of water, add shucked corn ears. cook ~15 minutes or until tender when pierced by fork (better to over cook than under, as my Dad says). Drain, let corn cool. Once cool, use a knife to cut off kernals (like you did when you had braces).
Quarter the cherry tomatoes and cut the yellow tomatoe into 1" chuncks. slice the Basil into thin slivers.
Add corn, tomatoes, basil into a big bowl, mix well. Add remaining ingredients, stir, adjust to taste. enjoy!
(good to make ahead of time, but not necessary)