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.
Fold in the green scallions before serving.