Corn And Cherry Tomato Salad - cooking recipe

Ingredients

1 tablespoon olive oil
2 cups corn kernels (fresh is better, but frozen will work)
1 pint cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh tarragon, chopped
1/4 teaspoon kosher salt
fresh ground black pepper

Preparation

Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes.
Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper.
Toss and serve.