Summer in a bowl.

Corn is in season, folks! Corn started showing up at the Greenmarket during the last weekend of June, just in time for the Fourth. There's little that says "summer" to me quite as clearly a fresh ear of sweet yellow corn, so, of course, I had to snap some up to feed myself over the long holiday weekend. I nabbed five ears and decided to use the first to make one of my favorite treats: warm corn and tomato salad.

I've made endless variations of this salad over the years; my favorites always include garlic, chives and a healthy amount of salt and pepper. This time around, I added a handful of gorgeous scallions and topped the whole thing with a fried egg - the easiest way to turn a bowlful of veggies into a fully-rounded meal.

This salad is a celebration of early summer, one that can be enjoyed for breakfast, lunch or dinner - or all three, if that's how you roll.

Corn and Tomato Salad with a Fried Egg

2 tsp. olive oil, plus more for frying the egg
1 clove garlic, finely chopped
2 scallions, thinly sliced
1 ear of corn, sliced off the cob
1 medium tomato, cut into 1/2-inch pieces
2 tbs. chives, finely chopped
1 egg
Salt and freshly ground black pepper

Heat 2 tsp. of olive oil in a small (6-inch) skillet set over medium heat. Once hot, add the garlic and scallions and saute for a few minutes, until the garlic is fragrant and the scallions are softened.

Add the corn to the pan and saute for a minute or two, mixing the corn well with the aromatics. Add the tomato and season with salt and pepper. Cook for about a minute, stirring, and then add 2/3 of the chives to the pan. Cook for another minute or so, then remove the mixture to a shallow bowl.

Wipe out the skillet with a paper towel. Add enough olive oil to thoroughly coat the bottom of the pan and set it to warm over medium heat. Crack the egg into a ramekin. Once the pan is hot, add the egg slowly to the pan, doing your best to center the yolk in the white.

Fry the egg over medium heat for 3-5 minutes, depending on how done you like your eggs. Season lightly with salt and pepper, then remove from the pan with a slotted spatula (I like this one.) and add it to the top of the corn and tomato mixture.

Top the egg and salad with the remaining chives, season to taste with salt and pepper, and eat!

Serves one.