knee high by the fourth of July

Happy time summer salad, my new favorite treat warm or cold: 2-3 tablespoons olive oil 1/2 cup chopped red onion 3 cups fresh sweet corn kernals (cut off of cob) 3 cups cherry tomatoes, cut in half (or uncut grape tomatoes) fresh basil 1 1/2 tablespoons balsamic vinegar goat's cheese, sliced or crumbled salad greens of your choice salt and pepper to taste Saute onions in olive oil over medium heat until translucent. Add corn, cook over medium until kernals are bright in color and cooked through (but not mushy, still with bite). Add cherry tomatoes, cook until just softened, 3 to 4 minutes. Remove from heat. Add basil, vinegar and salt and pepper. Serve over salad greens, topped with slices or crumbles of goat's cheese.