corn tomato salad

4-6

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

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.