| 1 tbs | Olive oil |
| 4 | Ears corn, shaved |
| 1 | To 2 jalapeno chilies, seeded and diced |
| | Salt |
| 2 tsp | Champagne vinegar |
| 4 tsp | Fresh lime juice |
| | Cayenne pepper |
| 1 | Scallion, white and green parts thinly sliced |
| 2 tbs | Chopped Cilantro, fresh |
| 1 cup | Cherry tomatoes cut in half |
Heat olive oil in a wide skillet; add the corn, jalapenos, and 1/4 tsp salt. Saute over medium heat for 7-8 minutes, until the corn is tender. Transfer to a bowl and toss the warm corn with the vinegar, lime juice, 1/4 tsp salt, and a few pinches of cayenne. When the corn is cool, add the sliced scallion and cilantro. Season to taste wtih salt. Toss in cherry tomatoes just before serving.
For a spicier salad, add more cayenne or another chili. A great way to make use of summer corn.