Combine tomatoes, with 1 Tbsp olive oil, red wine vinegar and a pinch of salt and pepper, allow to pickle for 20 minutes.
Add 1 Tbsp of olive oil to a frypan on medium heat and caramelize the corn kernels for 2-3 minutes or until golden. Remove corn and in the same pan cook the slices of zucchini for a minute on each side or until golden.
In a blender, blitz the ricotta with half the mint for 30 seconds or until light and airy.
To serve spread some ricotta down on a board, layer with corn, tomatoes, and zucchini and finish with fresh mint, radish and toasted pecans. Drizzle with olive oil and season with salt and pepper before serving.