Sweet Corn and Tomato Salad

When corn is at its freshest, you couldn't ask for a sweeter flavor. That's why this salad needs little in the way of additional ingredients.

Ingredients:
6 ears fresh sweet corn, husks and silk removed
1 pint grape (or cherry) tomatoes, halved lengthwise
Salt and freshly ground black pepper
2 to 3 tablespoons chives, chopped

Preparation:
Place the corn on a steaming rack over 1/2-inch of boiling water. Cover and steam until crisp tender, turning once, 5 to 6 minutes total.

While the corn cooks, place the tomatoes in a bowl, season to taste with salt and pepper and set aside.

Remove the corn from the pan and set aside to cool. Once the corn is cool enough to handle, cut the kernels from the cob and transfer them to a serving bowl. Season to taste with salt and pepper, then, using a slotted spoon, add the tomatoes to the corn and discard the remaining liquid. Stir in the chives and serve.

Makes 6 servings