This simple, tasty salad from Abra Berens' Ruffageis summer in a bowl. Pan-frying the corn kernels enhances their complex sweetness, and adding fresh basil and tomatoes brings in a note of bright acid.
The best way to cut kernels from the cob is to take a bowl much larger than you think you’ll need (trust me on this), hold the stem end of the corn like a handle, and cut the kernels away from you into the bowl. You need a large bowl to catch the juice that will inevitably splatter.
Reprinted from Ruffage by Abra Berens with permission by Chronicle Books, 2019