You can make this salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving.
1/2 cup chopped red onion
1 Tbsp olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes such as Sweet 100s (about 10 oz.), rinsed, stemmed and halved if larger than 3/4 inch.
1/4 cup slivered fresh basil leaves
3 Tbsp sherry vinegar or red wine vinegar
salt and pepper
2 ounces fresh chevre (goat) cheese, crumbled
In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.
Pour mixture into a wide serving bowl and stir in tomatoes, basil and vinegar. Add salt and pepper to taste.
Sprinkle goat cheese over salad; serve warm or at room temperature.
