Fresh corn is one of the wonders of summertime. It's so sweet and delicious, particularly when you get it right from the farm, that you barely need anything at all to enjoy it. It's great eaten right off the cob, but there are applications, like salads, where you want to remove the kernels for optimal distribution.
Summer lunches are a conundrum for me. I've never quite gotten the hang of packing a Mason jar salad, or the kind of build-it-yourself sandwich that both uses the nice fresh produce around thihs time of year and won't turn into a soggy mess in the collective fridge by 1 p.m. Usually, I end up bringing whatever leftovers I had from the day before, and occasionally caving and buying some sushi at the food court under our office building. But then, I remember that salads don't have to be all leafy greens and sliced tomatoes to be a meal.