shuck corn and cut off kernels. Cook with a little oliver oil over medium- high heat until slightly brown (8-109 minutes). Meanwhile, cut tomato into large dice (~3/4"). Combine corn, tomato a little more olive oil, a bit of salt and pepper.
If the corn is really great- stop there. If it needs a little doctoring up, add fresh basil and balsamic vinegar.
You can also add- blanched green beans, chopped red pepper or a little chopped baby spinach or arugula. I like to put the warm corn on the baby spinach or arugula so it wilts it a bit.