Blue Apron Tomato & Corn Salad

1. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob.

2. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.

3. Halve the tomatoes; place in a large bowl and season with salt and pepper.

4. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Transfer to the bowl of seasoned tomatoes; stir to combine. Season with salt and pepper to taste.

5. Add the green top of the scallion, the lime juice, and a drizzle of olive oil to the bowl of cooked corn and seasoned tomatoes. Stir to combine; season with salt and pepper to taste.

6. Want a little kick? Add some diced jalapeño peppers!