I'm always looking for new ways to utilize these star vegetables of summer.  This salad is inspired by this corn soup recipe I started making 2 summers ago (I hope to make and blog this soon).  Since I had both a leftover ear of corn and fresh tomatoes on hand, and I knew they went well together I decided to make a light salad to accompany our Shrimp Burgers.

The corn and scallions tied in nicely with the burgers.  I just used a bit of vinegar to give it some flavor, but still keep the flavor mild which I appreciated for balancing out the tartness of the burger's tartar sauce.

Here is what you'll need:

• corn kernels, cut from 2 fresh cobs of corn
• 2 medium tomatoes, chopped
• 2 Tbsp chopped scallions
• 1 Tbsp olive oil
• 2 tsp red wine vinegar
• sea salt and freshly ground pepper to taste

Place all ingredients in a small bowl and combine well.  Let sit for a 20 minutes before serving.   Serves 2 as a side.