Raw corn kernels sliced straight off the cob are the base of this fresh corn tomato salad. The corn and tomatoes are given plenty of time to marinate in white wine vinaigrette.
2 ears corn, shucked, kernels sliced from cobs
1 pint cherry tomatoes, quartered, halved if small
1/4 cup olive oil
1 tablespoon white wine vinegar
2 scallions, thinly sliced, white and green parts separated
1 garlic clove, minced
Pinch red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Place the corn, tomatoes, olive oil, white wine vinegar, white parts of scallions, garlic, red pepper flakes, salt and pepper in a large bowl. Gently stir to combine. Let the corn and tomatoes sit at room temperature for 30 minutes up to 2 hours.