Summer Sweet Corn Salad

4 ears sweet corn, cooked

1 cup quartered grape tomatoes

1 small red onion, minced

1 tablespoon fresh sage, minced

Salt and pepper to taste

2 tablespoons balsamic salad dressing, if desired

Cut the kernels off the cob and put into a large bowl; scrape the cob before discarding to release all juices into the bowl.

Add tomatoes, onion and sage. Stir in balsamic salad dressing, if desired, and toss to coat. Season to taste with salt and pepper.

Serves four.

Cook’s note: Raw corn can be substituted.

Penny Kazmier