This salad serves one as an entrée, or two as a side salad. Make it in the summer, when the most flavorful tomatoes and freshest corn are available.

Steps

1. Husk and remove the silk from the ears of corn. Holding at an angle against a cutting board, slice into the side of each cob, running the knife from top to bottom to release the kernels. Rotate and repeat.
2. Melt a pat of butter in a small frying pan over medium-high heat. Add the corn kernels and toast for several minutes, stirring as necessary, until some but not all of the kernels have browned. Remove from the heat and scrape the corn into a small serving bowl.
3. Cut the tomato into small dice. Add to the serving bowl, straining the juices and seeds gently with your hands. Add the crumbled feta, several sprigs of torn fresh mint, a generous glug of olive oil, a squeeze of fresh lemon juice, and sea salt and freshly ground black pepper to taste. (If the feta is highly salty, go easy on the sea salt; if the corn is candy-sweet, add a bit less mint and a bit more lemon juice.) Serve immediately.