Salad for breakfast? Don't mind if I do.

The first corn of the season is always a little exciting for me. Summers in my mother's house always meant piles and piles of corn, usually steamed or boiled and served with butter, salt and pepper. I had braces from the seventh to the eleventh grade, so there were a few years there where I tended to cut it off the cob - but, for the most part, summer to me is my face covered in butter and bits of corn, a naked corncob on my plate.

Saturday morning, Migliorelli had a pile of early corn for sale, and I dove right in. I bought three ears and toted them home along with some scallions, tomatoes, cherries and other goodies. Sunday morning, not much in the mood to do a lot of cooking, I decided to whip up a warm corn and tomato salad for breakfast.

I cubed two small tomatoes, diced a little red onion, and mixed the two in a small bowl. Then, I cut the kernels off of one ear of corn, chopped up a little scallion, and sauteed those two together in a teeny bit of canola oil. A splash of sherry vinegar and a healthy amount of salt later, and I had a damn satisfying breakfast - sweet, earthy, crunchy, soft, and a bit tangy. Summer in a bowl.