Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

With its juicy tomatoes and anise-flavored tarragon, this summery salad is the perfect accompaniment to seared or grilled salmon or steak.

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  3 Tbs. extra-virgin olive oil
  
  


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  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


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  1 pint cherry tomatoes, halved or quartered (depending on size)
  
  


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  1-1/2 Tbs. fresh lemon juice
  
  


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  1 Tbs. chopped fresh tarragon
  
  


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  Kosher salt and freshly ground black pepper
  
  

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn and cook, stirring often, until softened, about 2 minutes. Transfer to a medium bowl to cool slightly.

Add the cherry tomatoes, lemon juice, tarragon, the remaining 2 Tbs. of oil, 1/4 tsp. salt, and a few grinds of pepper. Toss and serve.