Summer Tomatoes

The tomatoes have been plentiful this summer.

Below is a great recipe for Pan-Roasted Corn and Tomato Salad from my daughter.

Pan-roasted corn and tomato salad 2 tablespoons olive oil 1 small red onion, chopped 4 to 6 ears corn, stripped of their kernels (2 to 3 cups) Juice of 1 lime, or more to taste 2 cups cored and chopped tomatoes 1 medium avocado, chopped 2 fresh small chilies, like Thai, seeded and minced Salt and black pepper 1/2 cup chopped fresh cilantro 1. Heat oil in skillet; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. 2. Put lime juice in a large bowl and add corn-onion mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.