6 cups whole kernel corn, fresh or frozen
1 tomato, seeded and diced
2 tablespoons Sicilian Lemon Vinegar
1/4 cup Harissa or Chipotle Olive Oil
½ teaspoon salt
freshly ground pepper to taste
2 oz. Parmesan cheese, shredded
Place the corn and tomato in a medium bowl. Combine the vinegar, oil, salt, and pepper and pour over corn, toss. Add the Parmesan cheese and gently toss. Chill for one hour before serving.
This recipe also works well with Basil Oil and Pomegranate Quince Balsamic Vinegar.