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Provide cobs' worth of fresh, sweet corn kernels (how to remove kernels from corn HERE).
You need olive oil (1 for sauteing corn, 1 for dressing).
Use medium beefsteak tomatoes (heirlooms are great if you can get 'em), cut into 1/2-inch cubes.
Provide small sweet onion, minced.
Prepare basil, chiffonaded/chopped (fresh mint, parsley, and cilantro also work well).
Use white or red wine vinegar or fresh lemon or lime juice.
You need kosher salt.
You need to prepare (about 1/8 teaspoon) sugar.
Provide shakes or grinds of black pepper.

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If you're going to saute your corn, preheat your pan and 1 Tablespoon oil to medium high heat, add the corn and saute for 3 to 5 minutes, or until most of the kernels start to turn translucent. Set aside in salad bowl and cool as suggested above..
Add in the rest of the ingredients, starting with the lower end of the seasoning measurements, and give the salad a few gentle folds to evenly incorporate all the ingredients and seasonings..
Adjust seasoning if needed. If you have time to chill it in the fridge for 15 to 20 minutes before serving, that's ideal, but no biggie if you don't..
Enjoy! :).

If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it. The sugars break down quickly at room temperature. * TIP: Start at med-low heat. This simple fresh corn and tomato salsa is an easy and healthy way to jazz up chicken or fish - just Today I am sharing a simple, healthy and delicious fresh corn and tomato salsa recipe that is both. While the sweet corn and juicy blueberries are the backbone of this yummy fresh corn salad, the dressing is what really pulls it all together. A simple vinaigrette made from fresh lime juice, extra.

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