Sweet-Corn Salad

• 3 ears fresh sweet corn, shucked
• Olive oil
• 1-2 cloves garlic, thinly sliced
• 1/2 bulbed spring onion or 3 scallions, thinly sliced
• Kosher salt
• 1 small handful cherry tomatoes, halved; or half a cucumber, quartered vertically, then chopped thinly across, or both
• Sprinkle of water
• A few drops red- or white-wine vinegar
• 1 small handful fresh basil leaves, torn
• 1 very small handful fresh marjoram leaves, chopped

1. Scrape the kernels from each cob by holding it vertically in a large bowl, fat end up, and cutting kernels off, into the bowl, with a sharp knife.
2. Freeze the empty cobs for soup stock.
3. Heat a large, flat saute pan.
4. When its warm, add a good amount of olive oil.
5. Turn the heat down to medium-high, and add the garlic and onion.
6. Sprinkle them lightly with kosher salt.
7. Stir periodically for a few minutes, until the onions and garlic have begun to become translucent, then add the tomatoes or cucumbers (or combination).
8. Let sizzle for two minutes, then add the corn and a sprinkle of water.
9. Raise the heat, stir once or twice, taste for salt and adjust, then add a few drops of vinegar.
10. Mix through.
11. Turn off heat, add herbs, stir.

sweet corn, olive oil, garlic, onion, kosher salt, handful cherry tomatoes, water, vinegar, basil, handful

Taken from cooking.nytimes.com/recipes/1016844 (may not work)