3 ears of roasted corn (see Quick Roasted Corn in this issue or Roasted Corn, July, 2010)
3-4 medium-sized tomatoes, preferably various colors
1 Tablespoon olive oil
2 Tablespoon lemon juice
2 Tablespoons fresh herbs, chopped (basil and mint are a great combination)
pinch kosher salt and freshly-ground black pepper, if desired
Lightly roast corn until charred in spots. Set aside to cool.
Peel and seed tomatoes if skin is tough and seeds excessive. Cut into 1/2 inch dice.
Cut corn from cob and combine kernels with diced tomatoes.
Add olive oil, lemon
juice and herbs. Stir well and taste for seasoning. Add salt and pepper if desired.
Serve immediately or cover and refrigerate.