Corn and Tomato Salad

1. Cut corn off cobs using sharp knife. Cut tomatoes in half. Mince cilantro. Juice and zest the limes.

2. In a large pot, heat half of the olive oil over medium heat.

3. Add corn and garlic and sauté for about five minutes, stirring occasionally. Remove from heat and transfer to a large bowl to cool slightly.

4. Add tomatoes to corn and garlic.

5. In a small bowl, whisk together the lime zest, lime juice, apple cider vinegar, honey, the remaining olive oil, sea salt, and a few grinds of fresh black pepper.

6. Adjust seasoning of dressing to taste.

7. Toss dressing with the tomato/corn mixture. Add salad greens, toss, and serve immediately.