• 3 ears corn, kernels and juices, reserve ⅓ cup for garnish
• 1 large or 2 med. yellow heirloom tomatoes, chopped (300g)
• 1 yellow pepper, stemmed, seeded, and chopped
• 1 cup cucumber, peeled and chopped
• ¼ cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• ½ to 1 teaspoon sea salt
• freshly ground black pepper, to taste

for garnish:

• reserved corn kernels
• ½ cup sliced cherry tomatoes
• chopped basil and/or microgreens