Corn and Cherry Tomato Salad

This has a lovely lemony, tarragon vinaigrette. Would be a great accompaniment to your BBQ. From "Fine Cooking" magazine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  cups corn kernels (fresh is better, but frozen will work)
• 1  pint cherry tomatoes, halved
• 2  tablespoons extra virgin olive oil
• 1 1⁄2 tablespoons fresh lemon juice
• 1  tablespoon fresh tarragon, chopped
• 1⁄4 teaspoon kosher salt
•  fresh ground black pepper

Directions

1. Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes.
2. Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper.
3. Toss and serve.