This is probably the best salad I've tried in awhile and what I love about it is that there's almost no cooking involved.
In fact, I love when a dish requires you to use the freshest ingredients. It guarantees a pleasant little adventure to your local farmer's market.
4 white corn cobs
1/2 cup of minced shallots
1/2 cup of sliced basil
1/2 cup of cherry tomatoes, sliced in halves
Olive oil, sea salt and pepper to taste
Separate the kernels from the cob. With a vegetable peeler, peel the squash into ribbons. Put minced shallots and squash ribbons onto a baking sheet and bake with olive oil, sea salt and pepper until done (about 15 minutes at 375F). Combine with corn, ribbons of basil and cherry tomatoes and sprinkle with olive oil, sea salt and pepper to taste.