A colleague reminded me about the past recipe I shared for this salad, saying that her children like to eat it right out of the bowl. I decided to try it again since fresh corn has found its way into our markets. Freshly picked corn is incredibly sweet when cooked properly. I have a confession to make. I suggested cooking the corn too long in the recipe of the week in June 2004. This week's recipe is for the same salad, but updated for a gentler approach to the corn and less fat in the dressing. I served this recently on a bed of greens with warm, sliced, roasted chicken breast.

4 ears fresh corn, husked
2 pints cherry tomatoes, stemmed and halved
1/2 red onion, diced
1/3 cup chopped cilantro
Juice of 1/2 lemon
1 Tbsp red wine vinegar
2 Tbsp olive oil
Salt and freshly ground pepper
Salad greens (optional)

Bring a big pot of salted water to a boil. Add the corn and immediately turn off the heat. Cover for 3 to 5 minutes until the corn is crunchy tender. Drain and cool. Here's the tip of the week: unlike two years ago when I made this, resulting in kernels all over the kitchen, I suggest cutting the kernels off the cob in a large, deep bowl. Toss the corn with the remaining ingredients. Spoon over a bed of salad greens and top with sliced roasted chicken breast if you wish. This is a really good one-dish meal.

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