½ cup chopped red onion
1 tablespoon olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes rinsed, stemmed, and halved if larger than ¾ inch
¼ cup slivered fresh basil leaves
3 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 ounces fresh chèvre (goat) cheese, crumbled
No nutrition information available
1. In a frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.
2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.
3. Sprinkle goat cheese over salad; serve warm or at room temperature.