Pan Roasted Corn & Tomato Salad

Cut the kernels from a few ears of corn (messy no matter how you do it; I like to shuck the ears, break them in half, and put the relatively flat broken end on the cutting board, then slice the kernels off with sharp knife). Cook them in extra virgin olive oil over medium high until they brown just a bit, maybe 5-8 minutes.

Slice a sweet onion thinly (or a shallot, regular onion, or another allium); mix with a healthy splash of good vinegar (one of the Katz late harvest vinegars, with their slightly sweet flavor, work really well) and let sit for a few minutes.

Slice a bunch of cherry tomatoes in half (or cut some full-sized ones into small pieces). Pick the leaves from a few stems of fresh oregano (other herbs may be substituted). Soak a couple of tablespoons of salt-packed capers, chop coarsely, and combine with everything else. Drizzle with good oil, sprinkle with flor de sal, eat at room temperature.